Blueberry Zucchini Muffins

Ingredients

• 1 1/4 cup Zucchini Shreds, squeezed of excess moisture
• 1 cup Blueberries (Fresh or frozen)
• 1/2 cup Apple sauce, unsweetened (Equivalent to 4 oz. You can use sweetened. It will yield a slightly sweeter muffin.)
• 1/4 cup Almond milk (You can use milk of choice.)
• 1 Egg, beaten
• 1/2 cup Honey (Maple syrup is a good substitute)
• 1 tsp Vanilla
• 1 tsp Cinnamon
• 1 3/4 cup All Purpose Flour
• 1 tsp Baking Soda
• 1/2 tsp Baking Powder
• Pinch of salt

Instructions

1. 1

   In a bowl, mix together your dry ingredients. This consists of flour, baking powder, baking soda, cinnamon, and salt.

2. 2

   In another bowl, beat together the egg, vanilla, honey, apple sauce, and milk.

3. 3

   To the wet mixture, add the zucchini and stir. Then add this to the dry ingredients. Fold in the blueberries and stir until the batter is smooth.

4. 4

   Line a cupcake pan with liners and spray very well with nonstick spray. It is important that the liners are sprayed well so the muffin which is moist doesnt stick.

5. 5

   Preheat the oven to 350 F. Fill the cupcake liners 3/4 of the way and bake for about 25 minutes. You can check doneness by inserting a toothpick into the center of a muffin. If it is clean. then muffins should be baked through. If not, keep it in a few minutes longer.

6. 6

   Let the muffins cool completely before enjoying. These taste best the next day as the flavors are much more pronounced. Store them in an airtight container or ziplock for 2-3 days room temperature or in the fridge after those 2 days.