Note: I use our Vitamix blender for a smooth batter, easy distribution in the muffin tin, and quick clean up. You can also mix it the old fashion way in a bowl but the zucchini won’t be as smooth.
Preheat oven to 350 degrees (325 if using convection). Spray a 12-muffin pan with nonstick spray (avoid canola oil sprays - I use coconut oil spray)
Combine wet ingredients (zucchini, banana, nut butter, honey/syrup, eggs, and vanilla) in blender or large bowl. Mix until smooth.
Next add the dry ingredients to the wet ingredients: coconut flour, baking soda and salt. Stir/Blend until combined.
Divide batter evenly between 12 muffin cups. Then place toppings of choice on top (try a couple different ones!!). I usually push a few berries or chocolate chips half way down and then place a few on top to look pretty
Bake for 20-25 minute or until toothpick comes out clean.
I have experimented with several toppings: blackberries, raspberries, blueberries and dark chocolate chips to name a few. And here’s the best part—- our kids love them! Seriously, like begging to eat 2 or 3 at a time. I feel so much better packing these in their lunch then some of the sugar-laden, gluten-filled junk in the grocery snack aisle. Hope y’all love these as much as we do. If you try them, let us know how they turn out - better yet snap and share a picture!