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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.

Ingredients

Scale
  • 2 ripe bananas
  • 2 large eggs
  • 1/2 cup unsweetened soy milk
  • 2 tsp lemon juice
  • 1 1/2 cup oats
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1 cup shredded zucchini
  • Toppings of choice: I used mini chocolate chips and blueberries
  • Maple syrup, for serving

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

  • Will keep well in the fridge for 3-5 days in an airtight container.

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