Zucchini-Banana-Coconut Muffins

I worked in retail for nearly five years. Last July, I left my retail job and took a job as a full time instructor. During the five years in retail, I worked weekends – like most of them. Most Saturdays until about 4pm, you could find me in the grocery store. It’s funny, because even after five years, I never got used to working on Saturdays; I hated every single Saturday that I had to work.

Nowadays, I no longer work Saturdays – in fact, I don’t even work at my full-time job on Fridays. Usually my Fridays are filled with patients at my private practice or a few hours at the assisted living facilities I work for part-time.


Now that I have three day weekends every weekend, I have so much more free time to do the things I love. This past Sunday, my husband and I had almost nothing on our to-do list. I mean, of course, there are always things that need done around the house, but there was nothing pressing that we had to do. In fact, this past Sunday, I woke up and took our pup for a long walk. Then, a few hours later, my husband and I took him on a long hike. By 4:00pm, we were relaxing and getting ready to start our week.

If you know me at all, you know that I am not good at just sitting around. I am a busy body. I always need to be doing something. After about fifteen minutes of laying on the couch, I decided to start to off leash train our pup. It was actually pretty successful. Next, I decided I should probably make something with all the ripe bananas sitting on the counter. This recipe ended up being a hodgepodge of random things in my kitchen. The end result was fantastic.

Give these banana-zucchini-coconut muffins a try.


  • 2 over ripe bananas
  • 3/4 cup coconut flour
  • 1/4 cup maple syrup
  • 1 medium zucchini, shredded
  • 4 eggs
  • 2 Tbsp. flax seed meal
  • 5 Tbsp. water
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • Optional: Chocolate chips and shredded coconut


  1. Mix together all ingredients with a hand mixer or stand mixer. Add in chocolate chips, if desired.
  2. Divide evenly into 12 muffin cups.
  3. Top with shredded coconut if desired.
  4. Bake at 400 degrees for 25 minutes.
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