- 10 minutes
- 40 minutes
- Preheat oven to 400° and line a muffin pan with liners. Combine the dry ingredients in a large bowl. Mix in the agave, coconut oil, and mashed banana.
- Using a box grater grate the zucchini into shreds. Place in a tea towel and wring out the moisture. You should have 1 cup of zucchini after you've removed the liquid. This takes about 1 large zucchini. Add the zucchini to the muffin mixture and stir to combine.
- With an electric mixer beat the eggs until they are light and fluffy and resemble foam. Gently fold the eggs into the muffin mixture with a spatula. Scoop the mixture into the prepared muffin tins making sure they're completely filled. Sprinkle the muffins with the crushed walnuts.
- Bake at 400° for 5 minutes and then lower the temperature to 375°. Continue to bake for 30-35 minutes or until the tops are golden brown and a toothpick comes out clean when inserted into the middle.