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  • Robin Rhine McDonald

Paleo Banana Zucchini Muffins

Here’s a tasty weekend breakfast treat that includes veggies, protein, and healthy fats - in a muffin!


These are none other than banana zucchini muffins!

Here’s how to make it!

Ingredients:

πŸ’š1 1/4 cup of almond flour

πŸ’š1/2 tsp of baking powder

πŸ’š1/2 tsp of baking soda

πŸ’š1/2 tsp of sea salt

πŸ’š1 tbs of cinnamon

πŸ’š1/2 tsp of all spice

πŸ’š2 scoops of @vitalproteins collagen protein powder (optional)

πŸ’š3 pasture raised eggs

πŸ’š2 mashed bananas

πŸ’š1/2 cup of nut butter

πŸ’š1/3 cup of raw honey

πŸ’š1/4 cup of coconut oil

πŸ’š1 tsp of vanilla extract

πŸ’š1 cup of grated zucchini (you can also use carrots or a combination of the two!)


Instructions:

πŸ™ŒPreheat the oven to 350F

πŸ™ŒIn a large mixing bowl, combine the dry ingredients

πŸ™ŒIn another bowl, mix the wet ingredient

πŸ™ŒMake sure you’ve got your grated zucchini ready (don’t forget to drain it by squeezing the liquid out of it with paper towels or a cheese cloth)

πŸ™ŒPour the wet ingredients into the dry ingredients

πŸ™ŒFold in the zucchini

πŸ™ŒPour the batter into muffin cups or a greased muffin tin (I use coconut oil or grass fed butter).

πŸ™ŒBake for 22-25 minutes

πŸ™ŒEnjoy!!






**This recipe is adapted from Paleo Newbie.

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