Preheat your oven to 350ºF with the oven rack in the middle. Place your silicone muffin pan on a rimmed baking sheet, and spray with coconut oil spray.
In a high speed blender, combine the banana, eggs, almond flour, coconut sugar, coconut oil, baking powder, vanilla and salt. Blend until combined and there are no more lumps.
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.
Calories: 203 | Total Carbs: 13.5g | Protein: 4.2g | Fat: 9.3g | Fiber: 1.6g | Net Carbs: 12g