Description
Healthy Zucchini Banana Buckwheat Muffins that are only sweetened with bananas, grain free, nut free and Paleo friendly.
Ingredients
Scale
- 125g zucchini (1 cup sliced)
- 250g banana (1 rounded cup mashed)
- 2 large eggs
- 1 tsp vanilla extract
- 150g buckwheat flour (1 cup spooned & leveled)
- 14g coconut flour (2 Tbsp)*
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 350 degrees F.
- Add all ingredients to food processor or high powered blender. Blend until batter is smooth.
- Pour batter into lined muffin pan.
- Bake at 350 degrees for 18-20 minutes.
- Remove muffins from oven, cool in pan for 5 minutes, then cool on a wire cooling rack to room temperature.
- Best stored in fridge up to one week.
Notes
For best results, measure ingredients by weight (when given)
*Coconut flour is added for texture - making these muffins more dense. This ingredient is optional, but necessary to achieve the texture shown in these photos. If you want a lighter, more airy muffin, replace the 2 Tbsp coconut flour with 3 Tbsp arrowroot flour and bake for just 15 minutes. Both results taste wonderful but produce slightly different textures. (I preferred these muffins with coconut flour, but my kids liked them better with arrowroot.)