Gluten Free Banana Zucchini Muffins
A naturally sweet, secretly healthy, and accidentally vegan breakfast or snack packed with fruit, veggies, and whole grains.
Preheat oven to 350°F and spray a regular-sized muffin tin with nonstick cooking spray.
In a medium bowl, add the rice flour, oat flour, tapioca starch, baking soda, baking powder, salt, and cinnamon. Whisk to combine.
In a large bowl, whisk together the zucchini, quinoa, banana, olive oil, and vanilla.
Add the dry ingredients to the wet ingredients and fold gently until just combined.
Divide the mixture between 8 muffin cups. Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
Cool in the pans for about ten to fifteen minutes, then remove to a rack to cool completely.
Serving: 1muffin | Calories: 146kcal | Carbohydrates: 26g | Protein: 3g | Fat: 3g | Sodium: 214mg | Potassium: 269mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1% | Vitamin C: 6.3% | Calcium: 2.8% | Iron: 5.1%