Do you know the muffin man?

Unfortunately I don’t, but you won’t need to either once you make these almond butter stuffed banana muffins and dark chocolate zucchini mini muffins.   The almond butter filling takes the banana muffins to a whole new level, and I could eat the dark chocolate zucchini muffins for dessert (you can’t even taste the zucchini)!

The recipe for the banana muffins is a combination of a recipe on Goop and one I make for banana chocolate chip muffins.  The zucchini one came from The Kitchn, but I made a few changes.  I used Bob’s Red Mill Gluten Free 1-to-1 Baking flour in both recipes, but feel free to use all-purpose flour.

IMG_9077Almond Butter Stuffed Banana Muffins (makes 6 muffins)
1 cup all-purpose (or your favorite gluten-free flour)
1 teaspoon baking powder
1 tablespoon cinnamon + extra for filling
1/4 teaspoon salt
¼ cup melted coconut oil
1 egg
¼ cup maple syrup
2 ripe bananas, mashed
2 generous tablespoons almond butter

Preheat oven to 350º F.  Line muffin tins with parchment paper or muffin liners.  In a large bowl, stir together all dry ingredients.  Whisk together melted coconut oil, egg, and maple syrup.   Stir into the dry ingredients and then fold in the bananas.

IMG_9074In a small bowl combine the almond butter, honey, and cinnamon.  I did not measure out the honey or cinnamon, but I probably used about 1/2 tablespoon of honey and 1/4 teaspoon cinnamon.  Feel free to adjust to your taste.

Fill the muffin tins halfway with the batter and then top with a spoonful of the almond butter filling.  Top with the remaining batter, and brush with a little coconut oil if desired.  Bake for 20-25 minutes at 350° F.  Let cool for about 15 minutes before removing from pan and devouring!

Dark Chocolate Zucchini Mini Muffins (makes 24 mini muffins and an extra 6 regular sized ones)
1 medium zucchini (2 cups shredded)
1 1/2 cups all-purpose flour (or your favorite gluten-free flour)
1 1/2 cups old-fashioned oats
1 cup sugar
1/2 cup unsweetened dark chocolate cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
1/2 cup mini semi-sweet chocolate chips
4 large eggs
1 cup plain Greek yogurt

IMG_9143Preheat the oven to 350° F.  Line muffin tins with muffin liners.  Shred the zucchini with a box grater into a large bowl.  It should be about 2 cups.

In a medium bowl, combine all of the dry ingredients and the chocolate chips.  Add the eggs and yogurt to the shredded zucchini and stir to combine.   Add the dry ingredients and mix until just combined.

Spoon the batter into the muffin tins.  For the mini muffins, bake at 350º F for 20 minutes or until a toothpick inserted in the middle comes out clean.  The regular size muffins take about 30 minutes.   Let the muffins cool in their tins for about 20 minutes before eating.  And good luck at stopping at just one!

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