I know these muffins sound healthy and weird but they’re strangely addicting. The cashew butter and coconut flour really create these craveable muffins! They’re paleo and gluten free. Try finding coconut flour in your local co-op’s bulk bins (I got mine from the Wedge). I’m sure you can sub out the cashew butter, but you want a rich but neutral tasting nut butter. Paleo Banana Zucchini Muffins
Makes 10 muffins
Total Time: 30 minutes
• 1 medium zucchini, grated
• 1 medium ripe banana, mashed
• 3/4 cup cashew butter
• 1/4 heaping cup pure maple syrup or honey
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
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.
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. Add coconut flour, baking soda and salt. Mix until combined.
Divide batter evenly between 10 muffin cups. Bake for 16-18 minutes or until the tops of the muffins are just slightly golden brown.
Muffins are freezer friendly. If you want to freeze them, simply wait until muffins are completely cool, then store in an airtight container or freezer safe plastic baggie.