Blueberry Zucchini Muffins
- 1 cup blueberries
- ½ cup creamy almond butter
- ¼ cup maple syrup
- 3 tablespoon melted coconut oil brought to room temperature
- 3 eggs
- 1 small zucchini Blade D, noodles finely chopped
- ½ teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ½ cup coconut flour
- ¼ cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of salt
- hemp seeds to sprinkle
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 ½ cup of the blueberries, 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.