These Paleo Zucchini Banana Muffins are packed with lots of shredded zucchini and chunks of banana. They are a great make ahead breakfast you can enjoy for quick and easy breakfast on the go throughout the week. They will last for up to 5 days in the fridge.
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a muffin tray with liners
Using a cheese grater, grate the zucchini. Place the grated zucchini between paper towel and squeeze firmly to remove as much water as possible.
In the bowl of an electric mixer combine the banana, eggs, vanilla and honey and mix until the banana is beaten into a smooth consistency.
Add in the baking soda, cinnamon, almond flour, coconut flour and salt and mix until well combined. Finally add in the grated zucchini and chopped walnuts.
Divide the batter between 9-10 muffin cups, and be sure to fill them right to the top as the muffins will not rise when baked. Bake in the oven for 25 minutes until a toothpick inserted in the center comes out clean. If the tops of the muffins begin to brown too quickly while baking, place a piece of tin foil overtop. Store in an airtight container.