abundantlifevegan

Spiritual Musings, Creative Inspiration, and Simple Vegan Recipes


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Zucchini Banana Blueberry Muffins: Vegan, Gluten Free, No added sugar


My husband and I get a produce box once a week in the months of April through November. We get a lot of zucchini, squash and blueberries at this time of year, and I was looking for something different to do with all that zucchini– so I re-invented a favorite blueberry muffin recipe. Mine is vegan, high fiber, gluten free, has no added sugars. And delicious.

wet ingredients

  • 1/2 cup applesauce, unsweetened
  • 2 tbsp flaxseed meal mixed with 4 tbsp water
  • 1 medium zucchini grated or shredded in a food processor
  • 2 medium sized very ripe bananas, smashed
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries

dry ingredients

  • 2 cups buckwheat flour (or just use a basic gluten free flour like Bob’s Red Mill)
  • 1 cup brown rice flour 
  • 1/2 cup potato starch
  • 1 tsp xanthan gum
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp sea salt

Preheat oven to 350 °F.

In large bowl, combine together all wet ingredients and stir well.

In separate bowl, whisk together all the dry ingredients until combined. Add dry ingredients to wet until you get a thick batter.

Drop about 1/4 cup batter into 24 greased muffins tins, or use paper liners if you prefer.

Bake 25 minutes, or until tops are very lightly golden brown. Yum!Image