Paleo Banana Zucchini Muffins
Delicious and moist paleo banana zucchini muffins made with almond flour and naturally sweetened with ripe bananas. 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 coconut oil, melted
1 teaspoon pure vanilla extract
1 1/2 cups grated zucchini, squeezed dry
1/4 cup raw honey
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 almond flour, baking soda, sea salt, and ground cinnamon until well combined.
In a separate medium bowl, mix mashed bananas, eggs, melted coconut oil, vanilla extract, and raw honey until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined.
Fold in the grated zucchini, ensuring it is evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups.
Bake for 22-25 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 pan for 10 minutes.
Transfer muffins to a wire rack to cool completely before serving.