Banana Zucchini Oatmeal Muffins - Gluten Free!

Oven Pre-Heat: 350 F

Dry Ingredients:

• 2 cups gluten free flour
• 2 cups quick or rolled oats
• 1 cup granulated sugar
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt

Wet Ingredients:

• 3 large eggs
• 1/2 cup dairy free milk (coconut works well)
• 3/4 cup lightly packed dark brown or demura sugar
• 2/3 cup oil
• 1 tbsp vanilla
• 1 cup banana chunks (approximately 2)
• 1 cup shredded zucchini (drain excess moisture)

Optional:

1 cup peanut butter chips (or chips of your choice) or chopped nuts

Directions:

1) Mix together dry ingredients in a medium bowl and set aside

2) Blend together wet ingredients (I find an immersion blender works best) until smooth and no large chunks remain

3) Add dry mix to wet mix and mix until fully blended

4) Fold in any optional additions (chips, nuts, etc)

5) Scoop into prepared lined muffin tins or sprayed non-stick tins

6) Bake for ~20 mins at 350F, or until an inserted toothpick comes out mostly clean. Muffins should be slightly golden

7) Allow to cool for 5-10 minutes before removing muffins from tins to cooling rack to finish cooling.

Notes:

Most recipes recommend using the ripest bananas you can find. However this can be an irritant for some people with intestinal conditions that need gluten free/low fodmap. I use JUST rip bananas, and the flavor is still great while being less of an inflammation trigger.

Bananas and zucchinis can both vary for moisture levels, so ensure that you make any adjustments to moisture levels depending on your results. Batter should be somewhat thick but still easily scoopable. Add flour or water if needed.