Zucchini Banana Muffins with Coconut Oil

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or non-stick spray.
2. Grate the zucchini and place it in a clean kitchen towel or paper towel, squeezing firmly to remove all excess water.
3. In a large mixing bowl, mash bananas until smooth. Whisk in eggs, melted coconut oil, maple syrup, and vanilla extract until emulsified and glossy.
4. Stir the squeezed zucchini into the wet mixture.
5. Sift the whole wheat pastry flour, baking soda, baking powder, salt, and cinnamon directly into the wet ingredients.
6. Using a spatula, gently fold the ingredients together until just combined; do not overmix. Fold in walnuts if using.
7. Divide the batter evenly among the 12 muffin cups.
8. Bake for 20–22 minutes, or until the tops are mahogany-colored and a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.