Blueberry Zucchini Muffins
Delicious muffins made for any season
Ingredients
- 2 Zucchini prep instructions below
- 3 Eggs
- ¼ cup Butter softened
- 1 cup Truvia or sweetener of your choice
- 1 tsp Almond Extract
- 1 cup Almond Flour
- ½ cup Ground Flaxseed
- ½ cup Vanilla Protein Powder or replace with ¼c flaxseed and ¼c almond flour
- 1 tsp Baking Powder
- 1 tsp Cinnamon
- 1 cup Blueberries fresh, frozen, or dried
Instructions
- On a clean countertop, layout a dish towel and using a cheese grater, grate zucchini to smallest size possible
- Wrap up shredded zucchini in dish towel and squeeze out any excess liquid as best you can
- In a large bowl, combine shredded and drained zucchini, eggs, butter, sugar, and extract.
- On top of that mixture, add flour, flaxseed, protein, baking powder, and cinnamon - mix until just combined
- Fold in blueberries
- Scoop mixture into a prepared muffin tin
- Bake at 350° for 25 minutes or until golden brown
Notes
You can also puree the zucchini if you don't want any strands in your muffins.