Paleo Banana Zucchini Muffins
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4.92 out of 5 stars
(37)
Ingredients
10 servings
- 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
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Preparation
Step 1
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.
Step 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.
Step 3
Next add the dry ingredients to the wet ingredients: coconut flour, baking soda and salt. Mix until combined.
Step 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.
Step 5
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