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Home » Blog » Desserts » Protein Loaded Banana Blueberry Zucchini Muffins (REFINED SUGAR FREE | PALEO | GLUTEN FREE | DAIRY FREE)

Protein Loaded Banana Blueberry Zucchini Muffins (REFINED SUGAR FREE | PALEO | GLUTEN FREE | DAIRY FREE)

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These protein loaded banana blueberry zucchini muffins make for the perfect nutrient dense on the go breakfast. These muffins are perfect for kids too!

This muffin recipe came about when my younger siblings were staying with me. It can be hard to find a nutrient dense breakfast that kids will actually eat these days. The added zucchini adds extra fiber, and to be completely honest the kids could not even tell!

These muffins are refined sugar free. The natural sugars from the bananas and blueberries add the perfect amount of sweetness to the muffins. The almond butter and the vital proteins collagen peptides add extra protein to make these muffins a balanced breakfast! The cinnamon adds the perfect amount of spice!

I use the silicone mini muffin pan when I am baking. The silicone makes it so much easier to clean up! You can find the muffin holder I use here.

Keywords: paleo zucchini muffins, paleo breakfast muffins, gluten free zucchini, paleo zucchini recipes

If you like this recipe, you will love these other breakfast ideas!

Veggie Loaded Egg Muffins

Bacon Butternut Squash Hash

Protein Loaded Pancakes

Egg Frittata 

Mint Chocolate Chip Smoothie Bowl

Blueberry Banana Overnight Oats

 

This post was sponsored by Vital Proteins, yet all opinions are my honest own!

Allianna Schneider

Course Breakfast, Dessert
Cuisine American
Keyword protein
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24 mini muffins
Author Allianna Schneider
Cost $7
Print Recipe Pin Recipe

Ingredients

  • 2 whole ripe bananas
  • 1/2 cup almond flour
  • 1/4 cup almond butter
  • 1 tsp vanilla
  • 2 whole eggs
  • 1/2 tsp cinnamon
  • 1 cup blueberries
  • 1 tbsp coconut oil
  • 1 whole zucchini, grated
  • 6 scoops vital proteins collagen peptides
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder

Instructions

  • Preheat the oven to 375.
  • In a large mixing bowl, gentle mix all ingredients. It is ok if there are chunks of bananas in the muffins.
  • Either line a mini muffin pan with paper lines or use a silicon mini muffin pan and add a tablespoon of the muffin mix to eat muffin spot. I linked the muffin pan below.
  • Bake the muffins for 20 minutes.
  • Let the muffins sit fore 10 minutes before moving from the pan.
  • You can store the muffins for up to 3 days in the fridge.

Notes

Mini muffin silicone baking pan, I love this pan because it makes for easy clean up!
Tried this recipe?Tag me on instagram @alliannaskitchen!

 

 

Tags

  • Almond flour
  • Muffins
  • Zucchini
allianna

About allianna | Hi, I’m Allianna. 5 years ago I turned to the paleo lifestyle and it saved my life. During that time I completely shifted and started to manage my autoimmune disease with food and lifestyle. Since then I have made it my mission to share my clean and real food recipes with you. Thanks for joining me on my journey!

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Hi, I’m Allianna. 5 years ago I turned to the paleo lifestyle and it saved my life. During that time I completely shifted and started to manage my autoimmune disease with food and lifestyle. Since then I have made it my mission to share my clean and real food recipes with you. On Allianna’s Kitchen you can expect to find paleo, Whole30, and AIP recipes as well as things I have learned along the way as my body has healed. I’m so excited to have you here.

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