Banana Zucchini Muffins with Maple Syrup

Instructions:

1. Preheat oven to 350°F (175°C).
2. Grate the zucchini using the small holes of a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze firmly to remove excess water.
3. Mash bananas in a medium bowl until smooth.
4. In a large bowl, whisk together the mashed bananas, squeezed zucchini, eggs, maple syrup, melted coconut oil, and vanilla extract.
5. In a separate medium bowl, whisk together the whole wheat flour, baking soda, cinnamon, and salt.
6. Gently fold the dry ingredients into the wet mixture using a spatula, stopping the moment no streaks of flour remain.
7. Divide the batter evenly among 12 lined muffin cups.
8. Bake for 15–18 minutes, or until the tops are mahogany-colored and a toothpick inserted into the center comes out clean.
9. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.