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Zucchini Bread Pancake Mini Muffins (Gluten Free)

These zucchini bread pancake mini muffins are a healthy summertime breakfast treat or snack! They’re made with simple, whole food ingredients and come together quickly and easily.

Scale

Ingredients

Instructions

  1. Preheat oven to 415F. Spray mini muffin tins with cooking spray (I used coconut oil).
  2. Add bananas, eggs, soy milk, lemon juice, oats, cinnamon, salt, vanilla extract, and baking powder to a high powered blender. Blend on high for 30 seconds – 1 minute, until batter is completely smooth.
  3. Transfer batter to a mixing bowl. Stir in shredded zucchini.
  4. Drop about 1 tbsp batter into each mini muffin mold, filling about 3/4 full.
  5. Sprinkle on toppings if using.
  6. Bake for 9-11 minutes, until a toothpick comes out completely clean.
  7. Let mini muffins cool for 5-10 minutes, then use a knife around the edges to remove from the pan.
  8. Serve with pure maple syrup for dipping!

Notes

Keywords: pancake mini muffins, zucchini bread pancake, gluten free