Paleo Zucchini, Apple, + Banana Almond Breakfast Muffins

Category, , DifficultyBeginnerYields18 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

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

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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