Gluten Free Recipe | Almond Butter Blueberry Zucchini Muffins (Paleo, Gluten Free, Dairy-Free)

Almond Butter Blueberry Zucchini Muffins {Paleo, Gluten Free, Dairy-Free}

1 cup grated zucchini
1 cup creamy almond butter
1/4 cup honey or maple syrup
3 eggs
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1/2 teaspoon baking soda
1 teaspoon apple cider vinegar
1 1/4 cup fresh blueberries, divided (if using frozen, defrost first and drain off access liquid)

  1. Preheat your oven to 350℉ and line a 12-hole muffin tin.
  2. Take the grated zucchini and place it in the middle of a clean dish towel or large paper towel. Wrap the zucchini in the towel and squeeze out as much of the moisture as you can. Set aside.
  3. In a medium bowl, combine almond butter, honey/maple syrup, eggs, vanilla, cinnamon, baking soda and vinegar. Mix with a spoon until well blended the batter is smooth.
  4. etc
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