BANANA ZUCCHINI MUFFINS

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High protein, not too sweet (you can try it without the maple syrup, just add another tsp cinnamon), gluten-free, easy to pack for snacks AND (very important for this ninja) has a veggie cooked in it! That’s right…vegetables for dessert. If you got kids, you’re gonna be a hero!

MAKES 10-12 MUFFINS

INGREDIENTS
1-1/2 C Almond Flour
2 tsp Cinnamon
1 tsp Baking Soda (gluten-free version if necessary)
½ tsp Salt
½ tsp Nutmeg
3 Eggs, beaten
¼ C Maple Syrup (or honey)
1 Banana, ripe and mashed
1 C Zucchini, unpeeled and grated; about 1 medium sized zucc

PREPARATION

PREHEAT oven to 350 F/ 175 C.

COMBINE the dry ingredients in a small bowl.

PLACE wet ingredients in large bowl (or stand mixer) and beat on medium for 1-2 minutes until frothy and fully combined.

SQUEEZE most of the moisture from the grated zucchini then add it to the wet mixture, beating just enough to incorporate.

SLOWLY add the dry ingredients to the wet, mixing until all has been incorporated.

SPOON the batter into 10-12 muffin tins (lined or oiled). Fill cups to about 3/4 full; they will rise above the tin during baking but settle back down after cooling off.

BAKE for 30-35 minutes until the middle is set and a toothpick comes out clean.

PLACE on cooling rack to cool.

Adapted from the fab AgainstAllGrain.com website

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