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Banana Zucchini Muffins (Paleo)

These banana zucchini muffins are one of my favorite breakfast treats. I can’t seem to choose between banana and zucchini bread, so why not combine them! I arrived at this grain-free, subtly sweet recipe after desperately needing a quick grab and go breakfast or snack for my busy mornings away.

One of my favorite coffee shops in Portland has the most delightful gluten-free zucchini bread. The texture and taste is on point, but even though it’s gluten-free it doesn’t jive super well with my belly. I’ve become extra sensitive to certain grains and stone fruits during this pregnancy. On the flip side, my ability to tolerate dairy has improved substantially, so I’ll take it.

I was tired of paying $4 for a slice of bread that would undoubtedly upset my stomach, give me a headache or leave me feeling off the rest of the afternoon. Which is why Edith and I adventured to the test kitchen to make these banana zucchini muffins. Toddler kitchen assistants are great at mixing and pouring flours and spices.

Edith helped me with the recipe testing.

These muffins are grain-free, subtly sweet, and kid-friendly. I also include a variation to make a loaf instead!

Banana Zucchini Muffins

Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Servings: 18 Muffins
Ingredients Method Notes

Ingredients
  

  • 1 cup cassava flour
  • 1 cup almond flour
  • 1.5 tsps baking soda
  • 1 tsp salt
  • 1.5 tsp cinnamon
  • 1/2 tsp ground ginger
  • 4 oz butter ghee or coconut oil, room temperature
  • 2 eggs
  • 3 bananas very ripe, mashed thoroughly
  • 1/2 cup coconut sugar
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 medium zucchini shredded
  • 2 medium carrots shredded
  • 1/2 cup chopped walnuts optional
  • 1/2 cups raisins optional

Method
 

  1. Preheat oven to 375F
  2. In the bowl of a stand mixer, cream the butter. Beat in the eggs, mashed bananas, sugar, apple cider vinegar and vanilla.
  3. In a separate large mixing bowl, mix together the cassava flour, almond flour, baking soda, salt, and spices.
  4. Create a well in the center of the dry ingredients and pour the wet ingredients in. Mix by hand until just combined.
  5. Fold in shredded carrots, zucchini, raisins and walnuts (if using)
  6. Grease a muffin tin or fill with muffin liners (I love these reusable silicone ones!). Fill muffin liners 2/3 of the way with batter.
  7. Bake 20-24 minutes or until a toothpick instead in the center comes out clean.
  8. Remove from oven and let muffins cool for 5 minutes in hot muffin tins before transferring to a plate or rack.

Notes

To make Banana Zucchini Bread
Preheat oven to 350F.
Follow batter instructions above.
Line a bread pan with parchment paper or throughly grease.
Bake for 45-55 minutes or until a toothpick instead in the center comes out clean.
Allow bread to cool in pan completely before removing.
This is especially excellent the next day toasted and topped with vanilla bean ghee.

June 20, 2018

Liz Winters

Breakfast, Kid Friendly, Recipes, Snacks

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