Banana Zucchini Muffins (gluten free & sugar free)

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BANANA ZUCCHINI MUFFINS (GLUTEN FREE & SUGAR FREE)
This recipe is adopted from Ambitious Kitchen.
Modified Recipe :
INGREDIENTS
  • 1 cup shredded zucchini (from 1 medium zucchini)
  • 1/2 cup mashed banana (from 1 medium banana)
  • 1/2 cup peanut butter
  • 1/4 cup almond butter
  • 1/4 cup pure maple syrup
  • 2 pasture raised eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
INSTRUCTIONS
  1. Preheat oven to 350 degrees F. Line a muffin tin with 10 muffin liners. Youโ€™re only making 10 muffins, so leave two liners out.
  2. 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.
  3. Next add the dry ingredients to the wet ingredients: coconut flour, baking soda and salt. Mix until combined.
  4. 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.
NOTES : 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 bag.
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