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BLUEBERRY LEMON ZUCCHINI MUFFINS
5
from 1 rating
Prep Time:
10
minutes
minutes
Cook Time:
18
minutes
minutes
Total Time:
28
minutes
minutes
Servings:
12
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Ingredients
4
eggs
1/2
cup
coconut sugar
1
tsp
vanilla
2
tbsp
grassfed butter or ghee, melted
(or coconut oil for dairy free)
1/2
cup
zucchini
- grated
1
lemon
- zest and juice
1/2
cup
tapioca four
1/2
cup
coconut flour
1
tsp
baking soda
pinch salt
1
cup
freeze dried blueberries
- soaked in water for 5 minutes and then drained
Instructions
Preheat your oven to 350 degrees.
Line a muffin tin with silicone or paper liners.
In a large mixing bowl, whisk the eggs and coconut sugar until smooth.
Add in the rest of the wet ingredients, including the lemon zest and grated zucchini, and continue whisking until everything is combined.
Next, add the dry ingredients and mix until a batter forms.
Fold in the blueberries.
Fill the muffin liners about 2/3 of the way.
Bake in the oven for about 18 minutes. A toothpick will come out clean when they are done baking.