I was so excited today to start my new semester of our women’s group. We are talking about Cravings and where to turn to them. It comes at a perfect time for me since I am struggling with cravings for foods that I can no longer have due to my GI issues. We are learning from each other tips and recipes to help guide each other on our health journey. We are each different and unique but all united by a common trait. For each study I am trying out and giving the group a healthy recipe for snacks or morning meals. Today was Gluten Free Zucchini Banana Chocolate Chip Muffin and they were deeeelish! They tasted exactly as I was thinking in my mind. Sweet and more like banana bread than anything. My son and daughter ate the rest of them and asked for more.
What you Need:
- ½ cup coconut flour
- ¼ cup almond flour
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 eggs
- ⅓ cup honey
- 1 teaspoon vanilla
- 2 tablespoons coconut oil
- ½ teaspoon apple cider vinegar
- 1 banana, mashed
- 1 cup unpeeled, finely shredded zucchini (about 2 small zucchini)
- a handful of mini dark chocolate chips
What to do:
- Preheat the oven to 350F. Fill a standard muffin pan with liners.
- Combine the coconut flour, almond flour, cinnamon, nutmeg, baking soda, and salt in a bowl. In the bowl of a food processor, pulse together the eggs, honey, vanilla, and coconut oil until well combined. Add the dry ingredients to the wet and pulse to combine.
- Allow the mixture to sit for 3-5 minutes for the coconut flour to absorb the liquids. Add the apple cider vinegar, banana, and zucchini and pulse to combine. Fold in the chocolate chips.
- Scoop the batter into the lined muffin pan. Bake for 20-25 minutes until a toothpick inserted into the center of each muffin comes out clean. Cool and enjoy! Keep leftover muffins in the refrigerator.