September is one of my favorite times of year. Here in Michigan, we usually still get some pretty warm and sunny days and nice cool evenings. So I get the best of two seasons – summer and fall!
The other great thing about September? Zucchini everywhere!!
I love zucchini for so many reasons, but it’s versatility makes it one of my favorite vegetables. It works with so many flavors, from Indian foods to Greek dishes, as well as in sweeter applications such as my Coconut Flour Zucchini Bread or in the muffins I’m about to share with you.
Even if you garden isn’t overflowing with zucchini, I’m sure you can snag some from a friend or neighbor or grab some at your local farmer’s market. And who doesn’t have a ripe banana sitting on their counter top? These Zucchini Banana Muffins are a great way to use up some of this produce and you end up with a tasty treat!
As a quick side note, I’ve recently adapted the Specific Carbohydrate Diet in an attempt to heal from some long standing gut issues. I plan to post about my recovery after I get a few more issues sorted out, but in the meantime, look for lots of SCD Legal recipes to be popping up over here!
Now let’s get to it – Zucchini Banana Muffins!
- 1 ripe banana (brown-spotted), mashed
- 3 eggs
- 1 teaspoon vanilla (Omit for SCD or use the seeds from 1/2 of a vanilla bean)
- 1-2 Tablespoons local honey (Optional - I have made these without any honey. However, if you prefer a sweeter muffin, use the honey.)
- 8 ounces (about 2 cups) of almond flour
- 2 Tablespoons coconut flour
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon apple cider vinegar
- 1 heaping cup of shredded zucchini (Place in a clean, dry dish towel and squeeze out as much liquid as possible.)
- Preheat your oven to 350 degrees and place parchment muffin liners into your muffin tin.
- In a bowl, combine the mashed banana, eggs, vanilla, and honey (if using). Mix well. It's okay if you have a few little chunks of banana in there.
- In a separate bowl, combine the almond flour, coconut flour, sea salt, baking soda, and cinnamon.
- Pour the wet ingredients into the dry. Add in the apple cider vinegar and shredded zucchini. Mix well.
- Portion out the batter into 11 or 12 muffin liners.
- Bake for 22-25 minutes - until a toothpick inserted into the middle of the muffin comes out clean.
- Remove from the oven and let the muffins cool in the pan.
- Store any left over muffins in an airtight container in the refrigerator or wrap individually in plastic wrap and freeze.
If you enjoyed this recipe, make sure to check us out on Pinterest! We share lots of delicious recipes just like this one!