⅓cupunsalted buttermelted (you can sub coconut oil if desired)
2largeeggsbeaten
⅓cuppure maple syrup
¼cupavocado oilor another cooking oil of your choice
2tspvanilla extract
2cupsalmond flour
1 ¼cupsrolled oatsground into powder
1tspbaking soda
½tspbaking powder
1cupfresh zucchini spiralschopped
1cupfresh or frozen blueberries
Instructions
Preheat your oven to 375 degrees. Line your muffin tins with paper liners, silicone liners, or spray the tins with cooking spray.
In a medium size bowl, combine the applesauce, melted butter, eggs, maple syrup, avocado oil and vanilla extract. Whisk together well. Set the bowl aside.
In a second bowl, combine the almond flour, ground oats, baking soda, and baking powder and whisk together until well combined.
Add the dry ingredients to the wet ingredients and gently mix everything together with a large rubber spatula until well combined. Add the blueberries and chopped zucchini spirals to the batter and gently mix to combine.
Using an ice cream scoop, scoop the batter into each muffin tin. You will prepare 12 muffins.
Bake the muffins for about 25 minutes or until a toothpick inserted into the center comes out clean and the tops are nice and golden brown.
Remove the muffins from the oven and let them sit for about 5 minutes. Then carefully transfer the muffins out of the muffin tin and onto a cooling rack.
If stored in an airtight container, your Gluten Free Blueberry Zucchini Muffins will keep on the counter for about 48 hours, in the refrigerator for about 5 days, and in the freezer for up to 3 months.
Notes
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.