mini zucchini muffins with pineapple glaze

Bite-sized Mini Zucchini Muffins with Pineapple Glaze!

Mini Zucchini Muffins with Pineapple Glaze ~gluten free and vegan~

The muffins are naturally sweetened with banana and coconut sugar, which makes for healthier and gluten-free dessert…or breakfast!  The glaze is optional, but adds a festive flare!

 Unlike a lot of gluten-free baked goods that use a ton of different ingredients, these were simply made with Bob Red Mill’s all-purpose gluten-free flour mix.  These muffins are butter and egg free, and uses crushed pineapple, zucchini and banana instead, which makes for a fluffy muffin!

Containing only 65 calories and 1 gram of fat per muffin, they are pretty diet friendly as well!

Mini Zucchini Muffins with Pineapple Glaze ~vegan, gluten free~

mini zucchini muffins with pineapple glaze
 
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Makes 32 mini-muffins
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 32
Ingredients
  • 1¾ cup all-purpose gluten free flour (I used Bob's Red Mill)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 ripe bananas, mashed (just under 1 cup)
  • 1 cup grated zucchini
  • ½ cup coconut sugar
  • ⅓ cup crushed pineapple
  • 3 tablespoons non-dairy milk (I used soy milk)
  • 1 teaspoon pure vanilla extract
  • ½ cup raisins
  • For Pineapple Glaze:
  • ¾ cup powdered sugar
  • ¼ cup crushed pineapple
  • 1 tablespoon melted coconut oil
  • drop vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Lightly oil or spray a mini-muffin pan, set aside.
  2. Sift GF flour, baking soda and salt in a large bowl.
  3. In a separate bowl mix together mashed bananas, zucchini, coconut sugar, crushed pineapple, milk and vanilla.
  4. Combine wet and dry ingredients and fold in raisins.
  5. Fill mini-muffin tins ¾ full and bake for 10-12 minutes or until a toothpick inserted comes out clean.
  6. Let cool on a wire rack.
  7. To make glaze:
  8. Whisk all ingredients together in a small bowl or blender. (I pulsed the crushed pineapple in my blender to break down pineapple bits)
  9. Glaze cooled muffins and enjoy!
  10. Store in an air-tight container
Nutrition Information
Serving size: 1 Calories: 65 Fat: 1 Carbohydrates: 15 Sugar: 10 Fiber: 1

Mini Zucchini Muffins with Pineapple Glaze ~vegan and gluten free~

 I dusted a pinch of powdered sugar onto the muffins prior to serving for decoration.

Wishing everyone a happy Easter weekend :)

chocolate coffee banana muffins ~vegan~

You can thank me later for these little gems…

Chocolate Coffee Banana Muffins ~vegan~ Coffee + Chocolate + Banana Bread = A Match Made In Heaven :)

Coffee + chocolate + banana bread = a match made in heaven

Seriously, talk about taking banana bread up a notch!!!

On a recent 6am trip to the grocery store (yes, 6 am…toddler issues, don’t ask!) I walked past the “discount” bin and found 12 perfectly ripe bananas for only $0.62!   I guess the early bird gets the worm!  This super saver buy got my mind going.

Here was my train of thought:

It’s 6 am, I’m tired and need coffee, cheap bananas, banana bread, chocolate (I always think of chocolate!)…Bingo!…chocolate coffee banana bread!

Chocolate Coffee Banana Muffins ~vegan~ Coffee + Chocolate + Banana Bread = A Match Made In Heaven :)

Who needs eggs and butter when you can blend bananas and coconut oil?  This combo makes the fluffiest and “buttery” muffins around!

They are super easy to make too…

Blend the bananas, coconut oil and sugar, sift the dry ingredients, mix together and bake!

chocolate coffee banana muffins ~vegan~
 
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Author:
Recipe type: Breakfast
Cuisine: Vegan
Serves: 12
Ingredients
  • 4 ripe bananas
  • ⅔ cup coconut oil (soft or liquid form)
  • ½ cup organic cane sugar
  • 1 teaspoon pure vanilla extract
  • 1.5 cup flour (I used 1 cup whole wheat pastry flour and ½ cup white flour)
  • ½ cup cacao powder or cocoa powder
  • 1.5 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 tablespoon instant coffee grinds
  • 3 tablespoons vegan mini-chocolate chips
Instructions
  1. Preheat oven to 350. Line a muffin tin with cups or use paper baking cups.
  2. Using a high-speed blender, blend together bananas, coconut oil, sugar and vanilla until smooth. (you can also mash bananas with a fork or use a hand-held blender)
  3. Sift together flour, cocoa powder, baking powder, baking soda, and sea salt. Stir in instant coffee grinds.
  4. In a large bowl, mix together wet and dry ingredients until well combined. Pour into muffin cups, top with mini-chocolate chips and bake for 20-25 minutes or until a toothpick inserted comes out clean.
  5. Let cool and enjoy!
Nutrition Information
Serving size: 1 Calories: 250 Fat: 15 Carbohydrates: 32 Protein: 3

Chocolate Coffee Banana Muffins ~vegan~ Coffee + Chocolate + Banana Bread = A Match Made In Heaven :)

Try them out this weekend :)