Banana Zucchini Muffins (Paleo, GF)
Sometimes you can't decide between banana bread and zucchini bread and damnit, why should you have to choose?!
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.
Anyway, I arrived at this recipe after desperately needing a quick grab and go breakfast or snack for my busy mornings away. I was getting 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. But starving is also not an option. So here we are!
These muffins are grain-free, subtly sweet, and kid-friendly. I also include a variation to make a loaf instead!
Banana Zucchini Muffins
Yield: 18 Muffins
Prep: 15 minutes
Cook: 22 minutes
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 or Ghee, softened to room temperature
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 cups raisins (optional)
Preheat oven to 375F
In the bowl of a stand mixer, cream the butter. Beat in the eggs, mashed bananas, sugar, apple cider vinegar and vanilla.
In a separate large mixing bowl, mix together the cassava flour, almond flour, baking soda, salt, and spices.
Create a well in the center of the dry ingredients and pour the wet ingredients in. Mix by hand until just combined.
Fold in shredded carrots and zucchini.
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.
Bake 20-24 minutes or until a toothpick instead in the center comes out clean.
Remove from oven and let muffins cool for 5 minutes in hot muffin tins before transferring to a plate or rack.
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.