Zucchini Banana Muffins
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Zucchini Banana Muffins
Makes 12 muffins
Ingredients
1 cup mashed bananas (2 medium bananas)
2 cups grated zucchini, squeezed in a kitchen towel to remove excess water (about 2 medium zucchini)
3 large eggs
2 cups grated zucchini, squeezed in a kitchen towel to remove excess water (about 2 medium zucchini)
3 large eggs
1/4 cup unsweetened apple sauce
2-4 tablespoons maple syrup (depending on desired sweetness)
2-4 tablespoons maple syrup (depending on desired sweetness)
2 tablespoons coconut oil, melted
1 tsp pure vanilla extract
2 1/4 cups almond flour
1/2 cup tapioca flour (or arrowroot flour)
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp himalayan salt
1 tsp pure vanilla extract
2 1/4 cups almond flour
1/2 cup tapioca flour (or arrowroot flour)
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp himalayan salt
Directions
Preheat the oven to 350° F and line a 12 cup muffin pan with liners and lightly spray each liner with cooking spray.
In a large bowl, whisk together the mashed banana, strained zucchini, eggs, apple sauce, maple syrup, coconut oil and vanilla.
In a large bowl, whisk together the mashed banana, strained zucchini, eggs, apple sauce, maple syrup, coconut oil and vanilla.
In a separate bowl, combine the almond flour, tapioca flour, cinnamon, baking powder, baking soda, and salt. Now, fold the dry mixture into the wet until fully combined.
Using a 1/4 cup dry measure, scoop the batter evenly into each muffin liner, until all the batter is gone. Bake in the preheated oven on the middle rack for 25 minutes, or until a toothpick inserted near the center comes out clean or with a few crumbs.
Cool the muffins in the muffin pan for 15 minutes, and then enjoy! Store covered in the refrigerator for up to 7 days.
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