Serves: 10-12 / Prep Time: 10min / Cook Time: 24 Minutes
Portable and perfect for making ahead, these muffins offer a quick and nutritious option for breakfast or a snack. For a slightly different taste, try adding in a grated carrot along with the zucchini.
2 medium bananas
1 small zucchini, shredded
1/3 cup nut butter (such as almond, peanut or pecan)
2 teaspoons cinnamon
3/4 finely shredded unsweetened coconut
1/2 cup almond flour
1/2 teaspoon sea salt
1. Preheat the oven to 350OF. Lightly grease a 12 cup muffin tin with coconut oil.
2. In the bottom of a medium bowl, mash the bananas with a fork unit smooth.
3. Squeeze any excess water out of the grated zucchini and add it to the mashed bananas, along with the egg and nut butter. Stir the ingredients well to combine.
4. Next, stir in the cinnamon, coconut, almond flour and salt, until everything is well blended and no pockets of the dry ingredients remain.
5. Fill each cup of the muffin tin with a 1/4 cup of the mixture. Using the back of a tablespoon, press an indent about 1/4-inch deep into the center of each muffin.
6. Place in the oven and bake for 12 minutes. Rotate the pan and bake another 12 minutes un-til the muffins are done and golden.
7. While the muffins bake, add the frozen blueberries to a medium sauce pan along with the cinnamon and coconut oil or ghee. Turn the stove on to medium heat and simmer the blue-berries for 20 minutes, stirring frequently until the blueberries and their juices have reduced by half and become thick. Remove from the heat and stir in the honey. Allow the compote to rest for 10 minutes off the heat.
8. Transfer the muffins to a cooling rack and let cool completely.
9. Spoon 1/2 tablespoon of the compote into the indent of the cooled muffins and serve.