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!
*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!