2 bananas, mashed
1 1/2 cups zucchini, shredded
1/2 cup almond or coconut milk (or other non dairy milk)
2 tbsp unsweetened applesauce
1 tsp vanilla
1 3/4 cups Paleo Flour (I use Bob’s Red Mills)
1/4 cup almond meal
1/4 cup flax meal
1 tsp baking soda
1 tsp xanthan or guar gum
1 tsp cinnamon

Preheat oven to 350F.

1. Mix wet ingredients. Set aside.

2. Mix dry ingredients. Add the wet ingredients to the dry ones and stir until just combined.

3. Using an ice cream scoop, fill 12-15 silicone or paper baking cups. Bake for 10 minutes, then rotate, and bake for another 10 minutes or until set.

4. Serve warm with some coconut oil or almond butter, or else store them in the fridge for up to 5 days, or in the freezer for up to 3 months!

See the video: