I’m pretty sure that I’m 80 years old.
At least my Pandora thinks so.
Tony Bennett radio, anyone?
I will just blame it on my obsession with old Italian grandfather-like figures who can croon a song or two. 🙂
Spring is practically around the corner.
Let’s just throw that out there.
Excuse my failure to stay on one topic.
Houston has it all.
Winter and spring in one week.
The weather is super confusing…one day I wear flip-flops, the next I’m bundled up like an eskimo with my fur boots on.
Regardless of the weather, it’s spring in my mind.
I see lush flower beds, hear birds chirping, and see Easter baskets filled to the brim w/ Reese’s PB Eggs in my near future.
So, it’s only natural to break out the summer squash.
Of the zucchini variety.
You can pretty much get zucchini year round in Texas.
You can also find watermelon in December here as well.
It’s a foreign concept.
A zucchini + banana smash bang!?
You get your fruit and veggie in one muffin.
How do you like them apples?
My corn-ball status is a 10.
I’m pretty awesome like that.
So, I guess we can celebrate spring now w/ this inaugural recipe, right?
Of course I dripped these muffins out in a little sunflower seed butter glaze i made.
Because you know i just love to make my muffin into a freaking cupcake.
My sweet tooth is uncontrollable.
Can you tell?
- 2 over-ripe bananas, mashed
- ½ c. granulated stevia
- ¼ c. extra-virgin olive oil
- ¼ c. light coconut milk
- ¾ c. liquid egg whites, or 4 large eggs
- 2 T. pure maple syrup
- ½ c. coconut flour
- 1 t. baking soda
- 1 small zucchini, grated and squeezed of water using a paper towel or cheese cloth.
- Preheat the oven to 350 degrees F. Line a muffin tin with papers liners, spray the liners w/ baking spray.
- In a large mixing bowl, combine the bananas, stevia, evoo, coconut milk, eggs, and maple syrup whisking until combined.
- Stir in the coconut flour and baking soda until a thick batter begins to form.
- Fold in the grated zucchini.
- Pour the batter into each muffin cup, filling each cup about ¾th of the way full.
- Bake for 25 to 30 minutes, or until a toothpick inserted into each muffin comes out clean.
- Let cool slightly.
- Top with a combination of melted sunflower seed butter, maple syrup, and coconut milk.