Submitted by: Rosie Gartner
Prep Time: 10 Minutes
Cook Time: 30 Minutes
A delicious, moist, gluten-free muffin!
Preheat oven to 350ºF and line a muffin pan with greased muffin cups (they will stick if you don't do this - trust me!). Combine almond flour, baking powder, sea salt, and cinnamon in a bowl and set aside. Combine mashed banana, maple syrup (or raw honey), and melted coconut oil in a medium bowl or stand mixer, and mix together vigorously. Add grated zucchini to wet ingredients and mix well. Add dry ingredients to wet ingredients, and mix until well incorporated. Divide batter among 10 muffin cups and bake for about 30 minutes, until a toothpick inserted in the center of a muffin comes out clean. *Makes 10 muffins. A serving is 2 muffins.