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Paleo Zucchini Banana Muffins | #recipe #healthy #easy #glutenfree #moist #veggies #zucchini #paleo #ad #simplemills | www.hungrybynature.com

Paleo Zucchini Banana Muffins with Chocolate Chips and a Coconut Glaze

  • Author: Ellie
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 12 muffins 1x
  • Method: Oven

Description

These Paleo Zucchini Banana Muffins using Simple Mills Banana Bread Mix are the perfect healthier muffin to help get us back to balanced! Grain-free, dairy-free and loaded with an extra serving of veggies make these muffins perfect for breakfast or dessert!


Scale

Ingredients

For the muffins:

  • 1 large extra ripe banana (about 1/2 cup mashed)
  • 2 eggs
  • 1/2 cup water
  • 2 Tablespoons avocado oil*
  • 1 box Simple Mills Banana Muffin Mix
  • 1 cup grated zucchini
  • 1/3 cup diary free chocolate chips

For the glaze:

  • 1/4 cup coconut butter
  • 12 Tablespoons almond milk
  • 2 teaspoons maple syrup

Instructions

  1. Preheat oven to 350 degrees F.
  2. Using a fork, mash the banana. Add eggs, water, and oil. Whisk to combine.
  3. Add Simple Mills Banana Muffin Mix and whisk until well blended.
  4. Using a paper towel, wring out excess water from grated zucchini. Add zucchini and chocolate chips to mixture and fold in.
  5. Pour batter into a lightly greased or paper-lined muffin tin, filling each 2/3 full.
  6. Bake for 25-30 minutes or until a toothpick comes out clean.
  7. Cool the muffins in the tin for 5 minutes before transferring them to a wire rack.
  8. Once cool, microwave the coconut butter with 1 Tablespoon almond milk. Stir. Add the remaining tablespoon if the mixture is too thick. Stir in maple syrup and spoon over muffins.

Notes

*You can also use coconut oil or vegetable oil.