Blueberry Zucchini Muffins
Ingredients
- 1 cup blueberries
- 1/2 cup creamy peanut or almond butter
- 1/4 cup maple syrup
- 3 tablespoon melted coconut oil, brought to room temperature
- 3 eggs
- 1 small zucchini, blade d, noodles finely chopped
- 1/2 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of salt
- hemp seeds, to sprinkle
Preparation
Preheat oven to 350 degrees
Add the shredded zucchini to a cheesecloth or very thin napkin or paper towel and squeeze as much excess moisture out as you can
Repeat, if necessary
Set aside
Add 1/2 cup of the blueberries, peanut or almond butter, maple syrup, and coconut oil to a blender
Blend until well combined and creamy
Pour the blended mixture into a large mixing bowl and add the eggs, vanilla extract, and apple cider vinegar
Mix thoroughly until combined
In a medium bowl, combine the coconut flour, almond flour, baking powder, baking soda, and salt
Pour the dry ingredients into the bowl with the wet ingredients
Fold in the zucchini and mix to combine well
Line a muffin tin with cupcake liners and fill each mold about 2/3 of the way full
Add the remaining blueberries to each filled muffin cup, pushing into the batter, and sprinkle lightly with hemp seeds
Bake the muffins for 20-25 minutes or until a toothpick comes out clean when poked through the center
Let cool for 10 minutes before serving, for best results
