Gluten Free Zucchini Banana Muffins
- 2 C coconut flour
- 3 eggs
- 1 stick very soft butter (not melted)
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 very ripe banana (smashed)
- 2 C shredded fresh zucchini
- 3/4 C brown sugar
- 1/4 C maple syrup
- 1 C Extra Dark Chocolate Chips (optional)
- 1/2 T kosher or sea salt
In a large bowl (don’t use mixer as this batter can be overmixed quickly) combine the very soft butter, sugars, syrup and salt. Mix well. Whisk in the eggs and banana. Stir until combined. Add the zucchini, chocolate chips and stir again. In a small bowl, stir together the coconut flour, baking soda and baking powder. Add to the wet mixture and stir just enough to combine. The coconut flour will absorb all of the liquid very quickly so don’t overmix here.
Scoop into a lined muffin tin using a #12 disher (ice cream scoop) or fill a muffin tin 2/3 full with batter. Top with a few chocolate chips (optional) and bake 350 degrees, 20-25 minutes. The muffins will be golden on top, firm to the touch but not hard to the touch. They should feel slightly undercooked in the middle but not raw. I know that is a tough distinction to recognize but you want them to feel slightly soft.
Remove from the oven and let cool (if you can keep yourself from eating them) and enjoy! These will last a few days if stored in an airtight container.