Grain-free Banana Zucchini Muffins

I seem to always have a couple of bananas I didn’t get to eat at the end of the week that have turned brown. I found a great grain-free way to make them into muffins. They are gluten-free, and low in added sugar, except what the bananas bring to the table.

These muffins are moist and nutritious, high in protein and fiber, and taste so good. You can have these for breakfast or an afternoon snack

Baking Temp 350 degrees

Prep time 15-20 min

Total time:50-65 min.

Ingredients

3-4 Ripe bananas medium size

1 C grated zucchini

3 Tbsp Coconut Oil or Ghee

4 free-range pasture-raised eggs

1 Tbsp Raw honey

1 tsp Vanilla

3 Tbsp Nut butter

1/2 C Coconut flour

1 tsp baking soda

1 tsp salt

Directions

In a small bowl combine the dry ingredients, flour, baking soda, and salt and whisk together.

In another bowl mix all the wet ingredients and mix until blended.

Add dry ingredients into wet and mix until combined.

Fill muffin tins with paper cups or grease and flour the tins.

Bake at 350 for 30-45 min depending on how hot your oven is. If the toothpick test is clean they are done!