With zucchini season upon us, it is great to look for healthy ways of incorporating this versatile vegetable. This recipe also calls for a banana and is a great way of using up those overripe bananas you may have on your counter or stashed away in the freezer. I often augment the 1 ½ cup of 1:1 gluten free flour mix and often up to ½ cup of this is replaced with varying amounts of almond flour, ground flax seeds, chia seeds or protein powder. These muffins are easy and quick to make and are a great snack or breakfast.
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