Zucchini Banana Muffins
Tender moist muffins that are rich in flavour, with banana and cinnamon. The most delicious zucchini muffins you’ll ever have! Gluten-free and paleo.
- 1 cup cassava flour
- 1/3 cup coconut flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp organic ground cinnamon
- 2 eggs
- 1/4 cup avocado oil olive oil works too
- 1 tsp vanilla extract
- 2 medium ripe mashed bananas about 1 cup
- 1 cup grated zucchini
Preheat oven to 350 degrees. Line a muffin tin with paper muffin cups.
In a medium bowl, mix the cassava and coconut flours, baking soda, baking powder and cinnamon all together. Set aside.
In another bowl, whisk together the eggs, avocado oil, and vanilla. Add in the zucchini and bananas and stir until well combined.
Slowly add the dry ingredients into the wet, and stir until the batter is smooth. Spoon the batter into the muffin cups, filling to the top. Bake for 20 minutes.
Remove from the oven and let them cool in the muffin pan for 10 minutes then transfer to a cooling rack.
Store in an airtight container in the fridge for 3 days.
The muffins freeze very well. Store in an airtight container for 3 weeks.