Zucchini Banana Muffins {gluten-free, grain-free, dairy-free, refined sugar-free} | Better Meal Plans

Zucchini Banana Muffins {gluten-free, grain-free, dairy-free, refined sugar-free}

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Zucchini Banana Muffins {gluten-free, grain-free, dairy-free, refined sugar-free} // realmealplans.com

I’m always looking for ways to streamline my mornings. Make ahead breakfasts are a great way to get things done quicker! I love baking up a batch of grain/gluten-free muffins to store in the refrigerator or freezer and grab for a quick breakfast or a nutritious afternoon snack.

After a bumper crop of zucchini this summer, I have lots of frozen, shredded zucchini waiting for me to whip up some muffins or Zucchini Bread. I love this recipe, because I almost always but too many bananas and have an over-ripe one waiting on the counter to be baked into something delicious!

Zucchini Banana Muffins

Ingredients:

  • 1 ripe banana (brown-spotted), mashed
  • 3 eggs
  • 1 teaspoon vanilla
  • 1-2 Tablespoons local honey (Optional – I have made these without any honey. However, if you prefer a sweeter muffin, use the honey.)
  • 8 ounces (about 2 cups) of Anthony’s Almond Flour
  • 2 Tablespoons coconut flour
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon apple cider vinegar
  • 1 heaping cup of shredded zucchini (Place in a clean, dry dish towel and squeeze out as much liquid as possible.)

Instructions:

  1. Preheat your oven to 350 degrees and place parchment muffin liners into your muffin tin.
  2. In a bowl, combine the mashed banana, eggs, vanilla, and honey (if using). Mix well. It’s okay if you have a few little chunks of banana in there.
  3. In a separate bowl, combine the almond flour, coconut flour, sea salt, baking soda, and cinnamon.
  4. Pour the wet ingredients into the dry. Add the apple cider vinegar and shredded zucchini. Mix well.
  5. Portion out the batter into 11 or 12 muffin liners.
  6. Bake for 22-25 minutes – until a toothpick inserted into the middle of the muffin comes out clean.
  7. Remove from the oven and let the muffins cool in the pan.
  8. Store any leftover muffins in an airtight container in the refrigerator or wrap individually in plastic wrap and freeze.
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