Banana Zucchini Muffins
Updated: Aug 21, 2017
These muffins are a tasty and much healthier option than those store bought processed muffins! You can add chopped walnuts or pecans, shredded carrots, or for a treat, sprinkle mini chocolate chips on top. Store in the fridge or freeze them if they won't be eaten within a few days.
Banana Zucchini Muffins Makes 12 muffins
1 cup shredded zucchini- squeeze as much water out as you can
2-3 medium overripe bananas, mashed
3 pastured eggs
1/3 cup coconut oil, softened(can also use butter if not dairy free)
1 tsp vanilla extract
1 tsp apple cider vinegar
1/4 cup coconut sugar
1 Tbsp raw honey or pure maple syrup
1 1/2 cups almond flour
1/3 cup coconut flour
1/3 cup arrowroot flour or tapioca flour
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
Preheat oven to 350. Grease a 12 cup muffin tin with grass fed butter or coconut oil, or use liners. I like these silicone cups from Amazon.
In a small bowl mix together all dry ingredients, except coconut sugar. In another larger bowl cream together the coconut oil and sugar with an electric mixer, then add eggs one at a time and mix well. Add apple cider vinegar, vanilla extract, honey or maple syrup, mashed bananas, and zucchini. Mix dry ingredients in by hand.
Fill muffin cups and bake for 20-25 minutes.