Paleo Zucchini, Apple, + Banana Almond Breakfast Muffins

Preheat oven to 350 degrees. Spray muffin tins with nonstick cooking spray.

In a small bowl, whisk together dry ingredients: almond flour, cinnamon, baking soda, and salt.

In a medium bowl, stir together the wet ingredients: eggs, applesauce, mashed banana, and vanilla extract. Once smooth, add in dry ingredient mixture and stir until blended well.

Pour batter into muffin pan.

Bake muffins in preheated oven for 20-25 minutes or until an inserted knife comes out clean. Remove muffins from muffin tin carefully and cool on wire rack. They may be a little soft but will firm up as they cool on rack. After muffins are cool, store in a closed container or freeze after a few days.