2 medium bananas, slightly over ripe with brown freckles
6 large eggs
2 cups almond flour
1/4 cup coconut sugar
2 tablespoons coconut oil, melted and room temperature
2 teaspoons baking powder
2 teaspoons pure vanilla extract
1/2 teaspoon salt
2 medium zucchini, shredded and water squeezed out (about 2 cups)
coconut oil spray
1/2 cup roasted walnuts, finely chopped
With the blender off, add in the shredded zucchini and fold in to the batter with a spatula.
Pour the batter into the muffin pan all the way to the top so they get puffy muffin tops.
Sprinkle the tops with 1 tablespoon chopped walnuts.
Bake for about 40 minutes, until the tops are golden brown.
Will keep on the counter for 3 days, in an airtight container refrigerated for 1 week, or frozen for 6 months.
You can make your batter by mashing it all in a bowl, but I recommend a blender because it gets the batter smoother and results in a more delicate crumb.
I like squeezing out my zucchini using a nut milk bag. You can also use paper towels or dish towels or a cheese cloth.