Banana Oatmeal Muffins (Gluten-Free)
Delight in these easy and delicious gluten-free banana oatmeal muffins. Made with ripe bananas and oat flour, they are perfect for a healthy breakfast or snack. Follow our simple step-by-step recipe to create moist, flavourful muffins that everyone will love.
Type: Breakfast
Cuisine: Amercian
Keywords: Banana Oatmeal Muffins
Recipe Yield: 3
Calories: 2,038
Preparation Time: PT15M
Cooking Time: PT30M
Total Time: PT35M
Recipe Ingredients:
- gluten-free flour blend
- oat flour
- light brown sugar
- baking powder
- baking soda
- kosher salt
- milk
- unsalted melted butter
- , room temperature
- very ripe bananas, mashed
- vanilla extract
- Raw sugar for topping (optional)
Recipe Instructions: Preheat and Prepare Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with cupcake liners. Alternatively, use silicone muffin cups. Mix Dry Ingredients In a large bowl, combine the gluten-free flour blend, oat flour, light brown sugar, baking powder, baking soda, and salt. Mix well to ensure even distribution. Combine Wet Ingredients In a separate bowl, whisk together the milk, melted butter, and eggs until smooth. Add Bananas and Vanilla Mash the ripe bananas in a bowl until smooth. Add the mashed bananas and vanilla extract to the wet ingredients. Mix thoroughly. Combine Wet and Dry Mixtures Pour the wet ingredients into the dry ingredients. Stir until just combined, ensuring there are no lumps. The batter should be slightly thick but smooth. Fill the Muffin Tins Use a cookie scoop or spoon to fill the muffin tins about 3/4 full with the batter. If desired, sprinkle a little raw sugar on top of each muffin for a sweet, crunchy finish. Bake Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the centre comes out clean. Cool and Serve Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your banana oatmeal muffins warm or at room temperature.
4.99
If you’re looking for a delicious way to use up your summer zucchini, this zucchini bread recipe is the answer. It’s moist, soft, and absolutely irresistible. Plus, it’s so easy to make that you’ll want to bake it again and again. Let’s dive into the steps to create this amazing easy zucchini bread recipe, perfect for breakfast, dessert, or a snack anytime.
Before we start, if you’re also a fan of gluten-free treats, be sure to check out our Banana Oatmeal Muffins recipe. It’s another crowd-pleaser that you won’t want to miss!
TIPS AND VARIATIONS
- Storage: This zucchini bread stays moist for days when stored in an airtight container. It’s perfect for making ahead and enjoying throughout the week.
- Flavor Boost: For a special treat, serve slices of this bread with whipped honey butter.
- Variations: Feel free to get creative with add-ins like chocolate chips, raisins, or nuts. You can even experiment with different spices like nutmeg or cloves.
How to make MOIST Zucchini Bread recipe step by step:
1
Preheat and Prepare
◉ Start by preheating your oven to 350°F (175°C). Place the rack in the center to ensure even baking.
2
Prepare the Baking Pans
◉ Generously butter two 8×4 inch metal baking pans. For easy removal, line the bottom of each pan with parchment paper, then butter the paper as well.
3
Mix Dry Ingredients
◉ In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. This not only combines the ingredients but also aerates the flour, making it light and fluffy.
Quick Tips
- Don’t Overmix: Mix the batter just until the ingredients are combined to avoid a dense loaf.
- Measure Zucchini: Stick to 3 cups of grated zucchini to keep the bread from becoming too heavy.
4
Mix Wet Ingredients
◉ In a separate large mixing bowl, whisk together the eggs, oil, sugar, and vanilla extract until well blended. The mixture should be smooth and uniform.
5
Combine Wet and Dry Ingredients
◉ Gradually add the flour mixture to the wet ingredients, whisking until the batter is smooth and free of lumps. This batter will be quite thick, but that’s okay!
6
Grate the Zucchini
◉ Trim the ends of the zucchini and grate them using the large holes of a box grater. You should have about 3 cups of grated zucchini. Be sure to measure it, as adding too much can weigh down the bread.
7
Fold in the Zucchini
◉ Gently fold the grated zucchini into the batter until it’s evenly distributed. If you’re adding any optional ingredients like nuts or chocolate chips, fold those in as well.
8
Divide the Batter
◉ Evenly divide the batter between the two prepared baking pans. For precision, you can use a kitchen scale to ensure equal amounts in each pan, which helps them bake evenly.
9
Bake
◉ Place the pans in the center of your preheated oven and bake for 50-60 minutes. The bread is done when the top is puffed, and a toothpick inserted into the center comes out clean.
10
Fold in the Zucchini
◉ Gently fold the grated zucchini into the batter until it’s evenly distributed. If you’re adding any optional ingredients like nuts or chocolate chips, fold those in as well.
11
Cooling and Serving
◉ Cool in Pans: Allow the bread to cool in the pans for 10-15 minutes. This lets the bread set, making it easier to handle.
◉ Transfer to a Wire Rack: Carefully remove the bread from the pans using the parchment paper and place it on a wire rack. Peel off the parchment paper to let the bread cool completely.
11
Slice and Enjoy
◉ Once the bread is completely cooled, use a serrated knife to slice it. This ensures clean, even slices.
LOOKING FOR MORE ZUCCHINI BREAD RECIPE PERFECTION:
If you loved these Zucchini bread recipe, you might also enjoy these recipes:
- Classic Zucchini Bread: The traditional recipe featuring a moist, tender loaf that’s perfect for breakfast or a snack.
- Chocolate Zucchini Bread: A delightful twist with cocoa powder and chocolate chips for a rich and chocolatey treat.
- Gluten-Free Zucchini Bread: Ideal for those with dietary restrictions, made with gluten-free flour for a deliciously moist loaf.
- Lemon Zucchini Bread: Adds a refreshing lemon flavour and a sweet glaze, perfect for a bright, citrusy twist on the classic.
- Zucchini Banana Bread: Combines the flavours of ripe bananas and zucchini for an extra moist and flavourful loaf that’s great for any time of day.
Recipe
Zucchini Bread Recipes
The perfect way to use up your summer zucchini with this easy zucchini bread recipe. Moist, tender, and packed with flavor, it’s a must-try for any home baker.
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 3 large eggs (room temperature)
- 1 cup extra light olive oil (or canola/vegetable oil)
- 1 1/4 cups granulated sugar
- 2 tsp vanilla extract
- 3 cups grated zucchini (about 2 medium zucchini)
- Optional: 1 cup chopped pecans, walnuts, chocolate chips, raisins, or dried cranberries
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and place the rack in the center.
- Prep Pans: Generously butter two 8x4 inch metal baking pans. Line the bottoms with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together 3 cups flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp salt, and 2 tsp cinnamon until well combined.
- Mix Wet Ingredients: In another large bowl, whisk together 3 large eggs, 1 cup oil, 1 1/4 cups sugar, and 2 tsp vanilla extract until smooth.
- Combine: Gradually add the dry ingredients to the wet mixture, whisking until the batter is smooth and thick.
- Grate Zucchini: Grate 3 cups of zucchini using the large holes of a box grater, then fold it into the batter.
- Add Optional Ingredients: If desired, stir in 1 cup of chopped pecans, walnuts, chocolate chips, raisins, or dried cranberries.
- Divide Batter: Evenly divide the batter between the prepared pans.
- Bake: Place the pans in the center of the oven and bake for 50-60 minutes, until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pans for 10-15 minutes, then transfer to a wire rack to cool completely.
Nutrition Information:
Amount Per Serving: Calories: 269Total Fat: 15gSaturated Fat: 2.5gCholesterol: 37mgSodium: 210mgCarbohydrates: 30gFiber: 1.5gSugar: 15gProtein: 3.5g
Frequently Asked Questions (FAQ) about Zucchini Bread Recipe
Can I freeze zucchini bread?
Yes, you can freeze zucchini bread. After it has cooled completely, wrap it tightly in plastic wrap and then place it in a freezer bag. It can be frozen for up to 3 months. When you’re ready to eat it, let it thaw at room temperature.
Do I need to peel the zucchini before grating?
No, you don’t need to peel the zucchini. The skin is thin and soft, and it blends right into the bread. Plus, it adds some extra nutrients.
How do I know when zucchini bread is done?
Zucchini bread is done when the top is puffed and a toothpick inserted into the center comes out clean. It usually takes about 50-60 minutes at 350°F (175°C).
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but keep in mind that the bread may be denser and have a slightly different texture. You might want to start with half whole wheat and half all-purpose flour.
What can I add to the zucchini bread for extra flavor?
You can add a variety of mix-ins like chopped nuts, chocolate chips, raisins, or dried cranberries. Each will give the bread a unique flavor and texture.
How should I store zucchini bread?
Store zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge for up to a week.
Can I make zucchini muffins instead of bread?
Yes, you can use the same batter to make zucchini muffins. Just divide the batter into a muffin tin and bake at 350°F (175°C) for about 20-25 minutes, or until a toothpick comes out clean.
Is zucchini bread healthy?
Zucchini bread is a great way to sneak in some veggies, but it still contains sugar and oil, so it’s best enjoyed in moderation.
What can I do with leftover zucchini?
If you have extra grated zucchini, you can use it in other recipes like zucchini fritters, or freeze it for later use in soups, stews, or more baking.
Banana Oatmeal Muffins (Gluten-Free)
Delight in these easy and delicious gluten-free banana oatmeal muffins. Made with ripe bananas and oat flour, they are perfect for a healthy breakfast or snack. Follow our simple step-by-step recipe to create moist, flavourful muffins that everyone will love.
Type: Breakfast
Cuisine: Amercian
Keywords: Banana Oatmeal Muffins
Recipe Yield: 3
Calories: 2,038
Preparation Time: PT15M
Cooking Time: PT30M
Total Time: PT35M
Recipe Ingredients:
- gluten-free flour blend
- oat flour
- light brown sugar
- baking powder
- baking soda
- kosher salt
- milk
- unsalted melted butter
- , room temperature
- very ripe bananas, mashed
- vanilla extract
- Raw sugar for topping (optional)
Recipe Instructions: Preheat and Prepare Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with cupcake liners. Alternatively, use silicone muffin cups. Mix Dry Ingredients In a large bowl, combine the gluten-free flour blend, oat flour, light brown sugar, baking powder, baking soda, and salt. Mix well to ensure even distribution. Combine Wet Ingredients In a separate bowl, whisk together the milk, melted butter, and eggs until smooth. Add Bananas and Vanilla Mash the ripe bananas in a bowl until smooth. Add the mashed bananas and vanilla extract to the wet ingredients. Mix thoroughly. Combine Wet and Dry Mixtures Pour the wet ingredients into the dry ingredients. Stir until just combined, ensuring there are no lumps. The batter should be slightly thick but smooth. Fill the Muffin Tins Use a cookie scoop or spoon to fill the muffin tins about 3/4 full with the batter. If desired, sprinkle a little raw sugar on top of each muffin for a sweet, crunchy finish. Bake Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the centre comes out clean. Cool and Serve Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your banana oatmeal muffins warm or at room temperature.
4.99
