Healthy Blueberry Zucchini Muffins
Servings: 12
Ingredients
- 1/3 cup coconut oil, melted
- 1/3 cup honey
- 2 eggs beaten
- 1/2 cup unsweetened almond milk
- 1 tsp. vanilla extract
- 2 cups almond flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1.5 cups zucchini, shredded about 1-2 small to medium zucchinis)
- 1/2 cup blueberries
- 1/2 cup walnuts (optional)
Instructions
- Preheat oven to 325 degrees F.
- Spray a muffin tray with oil (I use avocado oil)
or use muffin liners. - Mix coconut oil, honey, eggs, almond milk and
vanilla extract together in a medium size bowl. Set aside. - Mix the almond flour, baking soda, cinnamon, and
nutmeg together in a bowl. - Add the dry ingredients into the bowl with the
wet ingredients and mix well. - Fold in the shredded zucchini and blueberries and
mix well. - Add in the walnuts if desired.
- Pour muffin mixture into each muffin liner about
¾ full. - Bake in oven for 40-45 minutes, or until the
middle is cooked through. - Let cool for 5 minutes before serving.
- Store in a sealed container in the refrigerator
for up to two weeks.