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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)
ALMOND BUTTER BLUEBERRY ZUCCHINI MUFFINS


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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