• 2 bananas, mashed
  • 2 eggs
  • ¼ cup coconut oil, melted
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • 2 ½ cups almond flour
  • ⅓ cup cassava flour
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp cinnamon
  • 1 cup shredded zucchini
  • ¾ cup blueberries
  1. Preheat the oven to 350°F and grease a muffin pan with coconut oil.
  2. In a medium bowl, whisk the mashed bananas, eggs, coconut oil, maple syrup, and vanilla extract until smooth.
  3. In a large bowl, mix the almond flour, tapioca flour, baking powder, baking soda, and cinnamon until no lumps are remaining.
  4. Using a spatula, pour the wet ingredients into the dry ingredients. Combine until a wet and sticky batter forms. Do not overmix. Carefully fold in the zucchini and blueberries.
  5. Pour the batter into each muffin cavity until it’s about three quarters of the way to the top. Bake for 22-25 minutes, or until golden brown and a toothpick comes out clean. Let the muffins cool for at least 10 minutes on a wire rack before serving.