Description
These paleo zucchini banana muffins are made with cassava flour, tahini and only sweetened with banana. This muffin recipe is paleo, vegan, gluten free and nut free.
Ingredients
Scale
- 1 cup shredded zucchini, lightly packed (140g)*
- 1 cup mashed banana (220g)
- 1/3 cup water (or nut milk)
- 1/4 cup tahini
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1/2 cup cassava flour, spooned & leveled (70g)
- 1/4 cup coconut flour, spooned & leveled (25g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup dark chocolate chunks, chopped (about 1.5oz)
Instructions
- Preheat oven to 350 degrees F. Line a muffin pan with silicone muffin liners.
- Shred zucchini and remove any excess water using a nut milk bag, cheesecloth or paper towels.
- In a medium-sized mixing bowl, combine zucchini, mashed banana, water, tahini, vanilla and apple cider vinegar. Whisk until well combined.
- Whisk in cassava flour, coconut flour, baking powder, baking soda and salt.
- Fold chocolate chunks into the batter.
- Scoop the batter into the lined pan, filling each cup nearly to the top. (Making about 10 muffins.)
- Bake in the oven at 350 degrees F for 35 minutes.
- Remove muffins from oven, cool 10 minutes in the baking pan, then transfer to a wire cooling rack.
- Best stored in an air-tight container in the fridge, up to one week.
Notes
For best results, measure ingredients by weight, when given
*Zucchini was weighed with water. Remember to squeeze out the excess water before making these muffins. You can use a nut milk bag, cheesecloth or paper towels to do this.