Description
Delicious and moist paleo banana zucchini muffins made with almond flour and naturally sweetened with ripe bananas and honey. Perfect for a healthy snack or breakfast option.
Ingredients
2 large ripe bananas, mashed
1 cup grated zucchini, excess moisture squeezed out
3 large eggs
1/4 cup raw honey
1/4 cup coconut oil, melted
1 teaspoon pure vanilla extract
2 cups almond flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with coconut oil.
In a large bowl, combine the mashed bananas, grated zucchini, eggs, raw honey, melted coconut oil, and vanilla extract. Mix well until fully combined.
In a separate bowl, whisk together the almond flour, baking soda, ground cinnamon, and sea salt.
Gradually add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes