Zucchini Tahini Banana Ginger Muffins (gluten-free, dairy-free)

Muffins right out of the oven

I’ll make this short.

Because it’s starting to get cold out there. Because these are so yummy.

Because you can warm your house *while* baking something DELICIOUS.

That’s why.

This.

Gluten-free. Dairy-free. Sugar Free. Yummy. Toddler approved.

Serve with a lot of ghee or butter (smile).

Zucchini Tahini Banana Ginger Muffins
10-12 small muffins
350 degrees, 25 minutes

Grease your muffin pans with coconut oil.

Mix all wet ingredients:
3 mashed bananas
1 medium grated zucchini (liquid squeezed out, just use your hands!)
3 tbsp tahini
1 egg (I use a duck egg)
1-2 tbsp fresh ginger, finely grated (depends on how awesome you want them)

Then, add and mix dry ingredients:
2 tbsp sesame seeds, roasted (optional)
1/4 tsp green, powdered stevia (optional)
1 1/2 cups oat flour
1 1/2 tsp baking soda
1/2 tsp sea salt