Ingredients
Wet Ingredients:
- 2 large eggs at room temperature
- 1/2 cup maple sugar
- 1/3 cup refined coconut oil melted and cooled slightly
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
Dry Ingredients:
- 2 cups blanched almond flour
- 1/3 cup tapioca flour
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
Mix-Ins:
- 2 cups finely shredded zucchini squeezed very well, about 2 med zucchini
- 1 cup fresh blueberries plus a few extra for topping
Instructions
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Preheat your oven to 350°F. Line a 12-cup muffin pan with parchment liners.
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In a large bowl, whisk together the eggs, maple sugar, coconut oil, vanilla, lemon juice, and lemon zest until smooth.
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In a separate bowl, combine the almond flour, tapioca flour, coconut flour, baking soda, baking powder, and salt.
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Stir the dry ingredients into the wet ingredients until just combined. The batter will be thick.
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Gently fold in the squeezed zucchini until combined, then the blueberries, saving a handful to place on the top of the muffins.
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Allow the batter to rest for 3 minutes so the coconut flour can absorb moisture.
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Divide the batter evenly among the muffin cups, filling them nearly to the top. Press a few extra blueberries onto the tops of the muffins.
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Bake for 23–25 minutes, or until the tops are golden and a toothpick inserted near the center comes out clean.
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Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
Calories: 229kcal
Carbohydrates: 19g
Protein: 5g
Fat: 16g
Saturated Fat: 6g
Polyunsaturated Fat: 0.3g
Monounsaturated Fat: 1g
Trans Fat: 0.003g
Cholesterol: 27mg
Sodium: 204mg
Potassium: 137mg
Fiber: 3g
Sugar: 11g
Vitamin A: 88IU
Vitamin C: 5mg
Calcium: 71mg
Iron: 1mg