Blueberry Zucchini Muffins
Check out this simple recipe for Blueberry Zucchini Muffins.
Servings 12
Calories 182kcal
Equipment
Ingredients
- ¾ Cup(s) coconut flour
- ½ Cup(s) granulated monkfruit
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 to 2 ½ Cup(s) shredded zucchini
- 6 large eggs
- ½ teaspoon vanilla extract
- ⅔ Cup(s) butter melted
- ½ Cup(s) frozen blueberries
Instructions
- Start by preheating your oven to 350 degrees. Next, you're going to prepare a muffin tin with cupcake liners. Don't forget to spray the cupcake liners with a nonstick cooking spray.
- Next, take and mix together the dry ingredients of coconut flour, monkfruit, baking powder, and salt.
- In a separate mixing bowl, you're going to mix together the zucchini, eggs, butter, and vanilla.
- After that is done, you're going to combine the wet and the dry ingredients. Then, take and gently stir in the blueberries.
- Once all is mixed, take and equally divide the batter between 12 to 15 muffins, depending on the size desired.
- Put in the oven and bake for 30 to 35 minutes or until the tops are set and beginning to brown.
Nutrition
Serving: 1g | Calories: 182kcal | Carbohydrates: 8g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 120mg | Sodium: 250mg | Fiber: 2g | Sugar: 3g
