Paleo Banana Zucchini Muffins
Scrumptious paleo zucchini muffins made with banana, coconut flour and cashew butter. These fluffy, dairy and gluten free zucchini muffins are naturally sweetened and perfectly moist for a wonderful, healthy snack or breakfast!
Ingredients
- 1 cup shredded zucchini (from 1 medium zucchini)
- 1/2 cup mashed banana (from 1 medium banana)
- 3/4 cup cashew butter
- 1/4 cup pure maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
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Preheat oven to 350 degrees F. Line a muffin tin with 10 muffin liners. You’re only making 10 muffins, so leave two liners out.
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Squeeze shredded zucchini of excess moisture with a paper towel. In a large bowl, add zucchini, banana, cashew butter, maple syrup, eggs and vanilla. Mix until smooth and well combined.
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Next add the dry ingredients to the wet ingredients: coconut flour, baking soda and salt. Mix until combined.
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Divide batter evenly between 10 muffin cups. Bake for 22-27 minute or until toothpick comes out clean and the tops of the muffins are just slightly golden brown. Makes 10 muffins.
Recipe Notes
*Feel free to use a different nut butter such as: almond or peanut. Sunflower will also work, but your muffins may turn green; sunflower seeds contain chlorophyll which reacts with the baking soda/powder in recipes when heated and then once cooled, can turn green.
Muffins are freezer friendly. If you want to freeze them, simply wait until muffins are completely cool, then store in an airtight container or freezer safe plastic baggie.
To make muffins vegan: I think you could add a flax or chia egg and have them work out well! I haven't tried it, but please let me know if you do.
If you'd like feel free to add blueberries or chocolate chips to these muffins!