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
- 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.
- 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.
- Next add the dry ingredients to the wet ingredients: coconut flour, baking soda and salt. Mix until combined.
- 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.
Firstfruit Kitchen 
Lovely muffins!
LikeLike