Blueberry Zucchini Muffins

The natural sweetness from blueberries pairs well with zucchini to make a healthy muffin with no added sugars. These are moist, tender, and delicious.

Ingredients:

2 zucchini diced

1 cup blueberries

2 eggs lightly beaten

1 1/2 cup almond flour

1 scoop vanilla protein powder

1 scoop powdered peanut butter

2 tablespoons flax seeds

2 teaspoons ground cinnamon

1 teaspoon baking soda

½ teaspoon sea salt

Directions:

1. Preheat oven to 375.
2. Line a muffin tray with liners or just spray with nonstick spray.
3. Dice zucchini or use a food processor to chop up. Add to a large bowl.
4. Add the almond flour, flax seeds, protein powders, cinnamon, salt, baking soda, and eggs. Mix gently to combine.
5. Fold in 1 cup of blueberries.  
6. Use a measuring cup or large ice cream scooper to fill muffins. Place 1-3 blueberries in the center of each muffin.
7. Bake 25-30 minutes.
8. Cool for at least 10 minutes on a rack before removing from muffin tins.
9. Store in an air tight container in the refrigerator once completely cool.