Ingredients
- 2 eggs room temp
- 1/4 cup coconut oil melted and near room temp - use refined coconut oil to avoid coconut flavor
- 6 Tbsp smooth almond butter use one with a stir-able consistency
- 6 tbsp organic coconut sugar
- 1 tsp pure vanilla extract
- 1 tsp fresh lemon juice
- 1 1/2 cups blanched almond flour
- 2 Tbsp coconut flour
- 1/3 cup tapioca flour
- 1 tsp baking soda
- 1/4 tsp fine grain sea salt
- 2 cups finely shredded zucchini 2-3 med water squeezed out with paper towel before folding in
- 3/4 cups fresh blueberries
Instructions
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Preheat your oven to 350 degrees and line a 12 cup muffin pan with parchment liners.
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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.
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In a separate bowl, mix the almond flour, coconut flour, tapioca, baking soda and salt.
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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.
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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.
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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.
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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