Zucchini-banana muffins

Ingredients for 1 servings:

• 2 bananas, ripe, approx. 250 g
• 1 zucchini, approx. 200 g
• Mix 2 eggs, alternatively 2 tbsp chia seeds with 6 tbsp water
• 70 g maple syrup
• 50 g almond butter
• 50 g almond(s), grated
• 25 g coconut flour
• 1 tsp baking soda, alternatively baking powder
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

gluten-free and Paleo-friendly, makes 8 servings

Preheat the oven to 180°C (top/bottom heat). Line a muffin tin with baking cups. Peel the bananas and mash them in a bowl. Add the eggs, maple syrup, and almond butter and mix everything well. Mix the almonds, coconut flour, baking soda, and salt and fold in. Finely grate the zucchini and fold in. Divide the batter among the muffin tins and bake in the center of the preheated oven for about 20-25 minutes until golden brown. The muffins taste delicious even when warm. These delicious muffins contain a whole zucchini, making them super moist and delicious. These healthy muffins are not too sweet and are flourless. I like to eat them as a quick breakfast or take them with me as a healthy snack.