Healthy Zucchini Banana Muffins

Bought a zucchini the other afternoon at the farmers market; hoping to make zucchini muffins. I love wandering the farmers market. I have this horrible urge to want to buy and hoard all the fruits and vegetables. haha I'm not sure why it's so exciting there. But I do get inspired to try new vegetables when I go. I'm a creature of habit, and its' hard to break away from the standard fruits and veggies that we always eat. I feel guilty for not knowing all the names of vegetables out there. I probably look like a lost puppy when I'm at the farmers market, but really I'm just brewing up ideas, and soaking in the abundance of Gods' great earth and it's abundance. lol.. I digress...Sneaking vegetables into muffins is the best! There are some great recipes out there for just that. Especially if you have a little one, who acts as the worst and best eater at times. It makes my heart happy when I see him eat a healthy muffin with veggies in it. 

These muffins are great and are extremely low in sugar. So if you need a bit more sweetness in your muffins, feel free to add more. My personal goal, is to add as little as possible in hopes to trick my taste buds to acquire a lower amount of sugar.

Here is a great grain free recipe I found: http://www.thrive-style.com/2014/04/grain-free-zucchini-banana-coconut-muffins/. My recipe is adapted from hers. I would have made this recipe, but didn't have the coconut flour, and my zucchini was ginormous...which left me to figure out alternatives to the recipe.

Healthy Zucchini Banana Muffins

Ingredients:

1 1/2 cup sprouted whole wheat flour

1 cup oatmeal

1 tsp cinnamon

1/4 tsp nutmeg

1 tsp baking soda

2 bananas, mashed

6 eggs

1 1/2 tsp vanilla

1/4 cup coconut oil

1/4 cup coconut palm sugar (can use pure maple syrup too)

1 medium-large zucchini, shredded

optional: dash of pumpkin spice

**use all organic ingredients when possible**

Directions: 

1. Preheat oven 400

2. Mix all ingredients very well. I like to separate the wet ingredients from dry at first, then add dry into wet ingredients.

3. Pour batter into greased muffin pan, or muffin cups. 

4. Bake for 16-18 minutes. 

Served: approx. 24 muffins, keep refrigerated