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Blueberry Zucchini Muffins {Paleo, GF, DF}

Tender, moist and hearty grain free and paleo blueberry zucchini muffins that the whole family will love! The right combination of grain free flours gives them classic texture and unrefined coconut sugar adds the right amount of sweetness. Gluten free, dairy free, kid approved and great for breakfasts, brunches and snacks.
Author: Michele Rosen
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Breakfast/Snack
Cuisine: dairy-free, Gluten-free, Paleo
Servings: 12 muffins

Ingredients

Instructions

  1. Preheat your oven to 350 degrees and line a 12 cup muffin pan with parchment liners.
  2. Cream together the almond butter, coconut oil, coconut sugar, eggs, vanilla and lemon juice in a large bowl, using a whisk or electric hand mixer on low/med speed.
  3. In a separate bowl, mix the almond flour, coconut flour, tapioca, baking soda and salt.
  4. Using a wooden spoon or silicone spatula, mix the dry mixture into the wet until just moistened to form a thick, sticky dough. For great texture and rise, don't over-mix the batter. Batter should resemble a cookie dough.
  5. Make sure you squeeze as much water as you can from the shredded zucchini using paper towels. I squeeze mine between a few paper towels over the sink. Gently fold in all the zucchini until evenly distributed, then fold in the blueberries.
  6. Using a spoon or ice cream scoop, transfer the batter to the muffin liners, filling just about to the top (at least 3/4 of the way) until the batter is used up. I made 12 muffins.
  7. Bake in the preheated oven for 22-25 minutes or until a took pick inserted in the center comes out clean

Nutrition

Calories: 224kcal
Carbohydrates: 15g
Protein: 6g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 27mg
Sodium: 180mg
Potassium: 131mg
Fiber: 3g
Sugar: 6g
Vitamin A: 85IU
Vitamin C: 4.8mg
Calcium: 65mg
Iron: 1.1mg