Healthy Recipe
Eating Right Never Tasted So Good! PALEO BLUEBERRY ZUCCHINI MUFFINS COURSE: BREAKFAST/SNACK • CUISINE: DAIRY-FREE, GLUTEN-FREE, PALEO • PREP TIME: 20 MINUTES • COOK TIME: 25 MINUTES • TOTAL TIME: 45 MINUTES • SERVINGS: 12 MUFFINS
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 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
• 1 tsp pure vanilla extract • 1 tsp fresh lemon juice
DIRECTIONS: Preheat your oven to 350 degrees and line a 12-cup muffin pan with parchment liners. 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. In a separate bowl, mix the almond flour, coconut flour, tapioca, baking soda and salt. Using a wooden spoon or silicone spatula, mix the dry mixture into the wet until just moistened to form thick, sticky dough. For great texture and rise, don’t over-mix the batter. Batter should resemble cookie dough. Make sure you squeeze as much water as you can from the shredded zucchini using paper towels. Gently fold in all the zucchini until evenly distributed, then fold in the blueberries. 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. Bake in the preheated oven for 22-25 minutes or until a tooth pick inserted in the center comes out clean.
**Recipe/Photo Credit: https://www.paleorunningmomma.com/blueberry-zucchini-muffins-paleo/
Made with FlippingBook Online newsletter