Banana Walnut Muffins (Sugar-free, Gluten-free)

December 12, 2018 • Breakfast, Dessert • gluten-free, paleo, sugar-free • No comments

These muffins have a surprising ingredient sneaking in some added nutrition and keeping them moist- zucchini! Zucchini is such a versatile veggie, that you honestly don’t even notice in these muffins. This recipe is great to add to your meal prep for the week, as these muffins make for a great grab-and-go breakfast, or snack! They also freeze really well, so make a big batch and then save them in the freezer.

Ingredients

• 1 medium sized zucchini
• 1 medium sized banana
• 3/4 cup cashew butter
• 1/4 cup coconut nectar
• 2 eggs
• 1 tsp vanilla extract
• 1/8 tsp Himalayan pink salt
• 1/2 tsp cinnamon
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1/2 cup chopped walnuts

Instructions

1. Preheat the oven to 350 degrees.
2. Peel zucchini and then shred it. After shredding, use paper towels to strain the excess water from the zucchini.
3. In a small bowl mash the banana.
4. Then in a medium sized bowl mix the wet ingredients: shredded zucchini, mashed banana, cashew butter, coconut nectar, 2 eggs and vanilla extract.
5. Once the wet ingredients are thoroughly combined, mix in the dry ingredients: Himalayan pink salt, cinnamon, coconut flour, baking soda, and chopped walnuts.
6. Once the batter is well mixed, line a muffin tin with 10 muffin liners and evenly fill the muffin tins between the 10 liners.
7. Bake 21-25 minutes until when you stick the muffins with a toothpick it comes out clean. Store them in an air tight container in the fridge or freezer.