Delicious Paleo and Gluten-Free Zucchini Banana Bread Bites, perfect for breakfast, dessert, or a snack. Made in mini cupcake form, they are easy to enjoy with a side of Greek yogurt or topped with cashew butter.
In a bowl, whisk 2 eggs. Then add in 1/2 cup shredded zucchini (pat dry before adding), 2 mashed bananas, 1/4 cup unsweetened almond milk, 1/4 cup coconut flour, 1/2 tbsp cinnamon, 2 tbsp almond butter, and 1/2 tsp baking powder. Mix all ingredients together to form a batter. Line a mini cupcake pan with liners. Pour the batter into the lined cups (this recipe makes about 15 mini cupcakes, with extra batter potentially usable for donuts). Bake at 325°F for 20-22 minutes. Once baked, top with some cashew butter before serving.
