Day 9. Recipe 9.

We have all done it. It's not how we want to start our day. We have good intentions and want to eat well and whole. However, the Jammy Biscuits that someone lovingly prepared the day before, call to us with their sugary goodness and win our choice for breakfast. We gobble down the overly saccharine treats only to feel sluggish and tired in an hour later.

That's not good energy, and our bodies know it. How can we start the day with something better for us and still satisfy our sweet tooth?

The answer is Paleo Zucchini Banana Bread Muffins.

The recipe, inspired by the recipe "Zucchini Coconut Lunchbox Bread," was found on I Quit Sugar by a good friend who is an excellent baker. In fact, my friend is so good at baking; I had no doubts this was going to be a sure thing and an instant classic.

Now, I did make a terrible mistake when I made these muffins, I overbaked them, which made them a bit dry. However, the overdoneness gave an excellent opportunity to slather on a bit of butter and make these anytime muffins extra satisfying.

Paleo Zucchini Banana Muffins

1 large banana, mashed
6 eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup coconut oil, melted
2 tablespoons agave syrup
1 teaspoon apple cider vinegar
1 large zucchini, grated with extra moisture squeezed out (about 1 cup tightly packed)
3/4 cups coconut flour
1 tablespoon cinnamon, ground
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/3 cup shredded coconut, for topping

Step 1: Preheat oven 350 degrees. Spray a 12 cup muffin tin with cooking spray and set aside.

Step 2: Add banana to a large mixing bowl and mash with a fork. Add in eggs, vanilla, coconut oil, agave syrup, apple cider vinegar and zucchini and whisk to combine.

Step 3: In a medium mixing bowl, mix the coconut flour, cinnamon, baking soda, baking powder and sea salt. Fold the dry mixture into the wet mixture until you have a thick, dense batter. With an ice cream scoop, place 1 scoop batter into each cup of the prepared muffin tin.

Step 4: Place muffin tin onto the middle shelf in the oven and bake for 28-35 minutes. If the coconut on top is browning too quickly, cover with foil. Once cooked, remove from the oven and place onto a wire rack to cool slightly before eating. Place any remaining muffins into an airtight container and store in the refrigerator for up to 3 days or in the freezer for 1 month