Blueberry Zucchini Muffins

These grain-free fruit and veggie muffins are the perfect breakfast treat! They also pair well with a hot beverage on a cozy day.

Prep Time: 15 mins

"Cook" Time: 20 mins

Serves: 12 muffins

Here's what you'll need:

• 1 cup zucchini grated

• 1 cup almond butter creamy

• 1/4 cup honey or maple syrup

• 3 eggs

• 1 tsp vanilla extract

• 1 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/2 tsp baking soda

• 1 tsp apple cider vinegar

• 1 1/4 cup fresh blueberries (if using frozen, defrost first and drain excess liquid)

Here's how to do it:

1. Preheat the oven to 350 degrees and line a 12-hole muffin pan.

2. Squeeze excess moisture from grated zucchini by placing it in a paper towel and squeezing.

3. In a medium bowl, combine the almond butter, honey or maple syrup, eggs, vanilla, cinnamon, baking soda and vinegar. Mix with a spoon until well-blended and the batter is smooth.

4. Add 3/4 cup blueberries and grated zucchini. Fold in until all ingredients are well-incorporated.

5. Equally fill each of the 12 muffin holes and top the batter with the remaining 1/2 cup of blueberries.

6. Bake for 20 minutes or until a toothpick comes out clean when inserted into the middle of the muffin.

7. Allow muffins to cool before enjoying!