Paleo Banana Zucchini Muffins
Delicious and moist paleo-friendly banana zucchini muffins made with almond flour and naturally sweetened with ripe bananas and honey. Perfect for a healthy snack or breakfast option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
Ingredients
2 cups almond flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
3 large ripe bananas, mashed
2 large eggs
1/4 cup raw honey
1 teaspoon vanilla extract
1 1/2 cups grated zucchini, squeezed dry
1/4 cup coconut oil, melted
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with coconut oil.
In a large bowl, whisk together the almond flour, baking soda, sea salt, and ground cinnamon until well combined.
In a separate medium bowl, mix the mashed bananas, eggs, raw honey, vanilla extract, and melted coconut oil until smooth.
Fold the wet ingredients into the dry ingredients until just combined.
Gently fold in the grated zucchini, making sure it is evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups.
Bake for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.