The BEST Banana Zucchini Muffins

Learning to adapt and change my diet to properly fit my health needs was not an easy feat. I was eating straight ground turkey and zucchini for a month trying while trying to figure out what wouldn't kill my stomach. All your girl was longing for was some ice cream, gluten, and literally anything more flavorful than bland ground turkey. It wasn't until I started getting in the kitchen and learning how to cook with inflammatory ingredients to create tasty treats that fit my dietary restrictions. So today I am going to share one of my weekly staples (which if I don't say so myself, I have perfected)-- that brought a sense of normalcy and control into my diet.

Not that it matters, but for those curious, I avoid starch, grains, dairy, refined sugars, gluten, and try to avoid eggs (but it's super hard), so essentially I can't eat anything fun. But, you would never guess that these muffins don't contain any of those ingredients. They are the perfect roadtrip snack, sweet treat, and pair perfectly with a cup of coffee.

Ingredients:

2 ripe bananas-- the uglier the better

1 medium zucchini

3 tbsp of coconut oil

1 tsp of vanilla

2 eggs

2 1/2 cups of almond flour

1 tbsp of coconut flour

3 tbsp of honey *can sub with maple syrup

1/2 tsp of salt

1 tsp of baking soda

1 tsp of cinnamon

As many chocolate chips as your heart desires

optional: 1/4 cup walnuts

Directions:

1. Preheat the oven to 350 degrees.

2. In a large bowl, mash your bananas and shave your zucchini.

3. In the same bowl, add in your melted coconut oil, vanilla, and two eggs. Mix until combined.

4. In that same bowl, add all your dry ingredients: almond flour, coconut flour, salt, baking soda, and cinnamon. Mix well.

5. Place into your cupcake tin and bake for 25-35 minutes. If you want to make it as bread, bake for 45-50 minutes.

Notes:

• If your mixture doesn't look moist add another banana or a 1/2 tbsp of milk.

• Add a slice of banana on top if you want to add another texture.