Makes: 12
Prep: 10 mins
Cook: 25 mins


Nutrition per serving:

181 kcal

12g Fats

15g Carbs 

7g Protein


   What you need :     

• 2 cups (240g) almond meal

• 4 tbsp. coconut flour

• ½ cup (50g) unsweetened cocoa powder

• ½ tsp. baking soda

• 1 tsp. baking powder, gluten free

• ½ tsp. sea salt

• 1 large ripe banana, mashed

• ¼ cup (60ml) unsweetened almond milk

• 3 eggs

• ¼ cup (60ml) honey

• 1 tsp. vanilla extract

• 1 zucchini, grated (about 1 cup)

  What do you need to do :     

  • Preheat oven to 350°F (180°C).

  • In a large bowl, combine almond meal, coconut flour, cocoa powder, baking soda, baking powder, and sea salt.

  • In a separate bowl, combine mashed banana, almond milk, eggs, honey, and vanilla extract.

  • Add the wet mixture to the dry mixture and stir to combine.

  • Place grated zucchini between two layers of paper towel and squeeze out excess liquid, and then add to the batter.

  • Grease a 12-cup muffin tin or place a muffin liner in each and distribute batter evenly between cups. Bake for 25 minutes or until the tops spring back when touched.

  • Let cool for 10 minutes before removing and placing onto a wire rack to cool completely.