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Zucchini Banana Muffins (Gluten, Oil & Sugar Free)

This recipe is for moist, tender and healthy zucchini banana muffins
Course Baking, Breakfast, Dessert, Healthy Snack, Snack, Sweet Treat
Cuisine All around
Keyword Dairy-Free, Gluten-Free, Healthy, Oil Free, Refined-Sugar-Free, Sugar Free
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 muffins


For the muffin

  • 1 Egg
  • 1 Ripe banana mashed
  • 1 dl Plain yogurt
  • 1-1 1/2 dl Stevia sugar
  • 2 1/2 dl Oat flour
  • 1/2 dl Rice flour
  • 1 tsp Cinnamon
  • 1/4 tsp Baking soda
  • 1/2 tsp Baking powder
  • A pinch of Salt
  • 1 1/2 dl Zucchini shredded

For the crumble

  • 1/2 dl Oat flour
  • 1/2 dl Almond flour
  • 2 tbsp Coconut flour
  • 1 tbsp Apple sauce or coconut oil
  • 1 tsp Cinnamon
  • Stevia sugar, to taste


  • Preheat the oven to 175 degrees Celsius.
  • Shred the zucchini and squeeze out the water.
  • Combine the ingredients for the crumble and set aside.
  • Add egg and sugar to a blender and mix until smooth and a little fluffy.
  • Next add the mashed banana and yogurt and mix again.
  • Combine all the dry ingredients in a bowl.
  • Add dry ingredients to the wet and combine until you have a smooth batter.
  • Fold in the shredded zucchini using a spoon.
  • Fill 3/4 of muffin cups/forms and sprinkle with crumble on top.
  • Bake in the oven for 18-22 minutes until a toothpick comes out clean.
  • Let them cool before eating.