Paleo Zucchini, Apple, + Banana Almond Breakfast Muffins
- August 30, 2019
Jennifer Anthony
These kid friendly, gluten free muffins are a wonderful way to sneak in healthy fats, protein, veggies, and fruits into your morning on the go.
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INGREDIENTS
2 cups almond flour
2 tsp cinnamon
1 tsp sea salt
2 tsp baking soda
2 eggs
1 cup unsweetened applesauce
1 ripe banana, mashed
½ cup almond butter, no sugar added
2 tsp vanilla extract
2 cups grated zucchini, squeeze out excess liquid
DIRECTIONS
1
Preheat oven to 350 degrees. Spray muffin tins with nonstick cooking spray.
2
In a small bowl, whisk together dry ingredients: almond flour, cinnamon, baking soda, and salt.
3
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.
4
Pour batter into muffin pan.
5
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.
COUNTS AS
1/4 Fruit, 1/4 Vegetable, 1 Fat
NOTES
VIEW NUTRITION FACTS
Nutrition Facts
Serving Size 1 Mufffin
Servings 18
- Amount Per Serving
- Calories 88
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 21mg8%
- Sodium 247mg11%
- Potassium 79mg3%
- Total Carbohydrate 6g2%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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