My intention was to make three loaves of bread. I soon realized that I only had one bread pan. Muffins anyone? ;)
Farmers' Market Banana Zucchini Muffins
2 tbls honey
1 tsp vanilla
1 unfrozen/ripe banana, mashed
Dash of sea salt
1 1/2 cup almond flour (unblanched)
2 tbls tapioca flour
2 zucchini's, peeled & shredded
2 tbls olive oil
Whip the eggs, honey and vanilla together and then incorporate in the banana. Add in the salt, almond and tapioca flour, combining into the wet ingredients.
Shred the zucchini in a food processor or blender and then fold in the zucchini and oil into the batter.
Bake for 25 min at 350°
Yields ~ 18 small muffins.
I had two of these the next morning before going out for my walk. Seriously delicious.