ALMOND BUTTER BLUEBERRY ZUCCHINI MUFFINS

INGREDIENTS:

• 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)

INSTRUCTIONS

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. ................
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