Blueberry Zucchini Mini Muffins
1 1/3 cup Pamela’s Gluten Free Bread Mix
1/4 cup Wellbee’s super fine almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 cup + 1/8 cup raw honey, Lakanto, or 2 Tbl Super Sweet Blend
2 eggs (or flax seed slurry*)
1 tablespoon apple cider vinegar
1/4 cup avocado or grapeseed oil
1/4 cup carton coconut milk (or almond)
2 1/4 cups grated zucchini, squeezed well to release moisture
1 cup frozen or fresh blueberries
1 cup chopped walnuts
*Flax seed slurry for 2 eggs = 2 tablespoons ground flax seeds mixed with 6 tablespoons warm water. Let sit for several minutes to congeal before adding it to the recipe.
Preheat your oven to 350 degrees.
Butter, oil, or line a mini muffin tin.
In large mixing bowl, combine the dry ingredients, through the xylitol. In a small mixing bowl, whisk together the wet ingredients, through the coconut milk. Add the wet stuff to the dry, and mix together halfway. Add the zucchini, blueberries, and walnuts to the bowl and fold into the batter until just combined.
Scoop by a 1-inch cookie scoop or rounded tablespoon into the muffin tin, and bake for 22-25 minutes, or until the edges are golden and the tops no longer look wet. Oh, and until your kitchen smells unbearably delicious.
Let the muffins cool in the pan for 10 minutes, then transfer to a cooling rack. Re-butter or line the pan, and repeat the baking process until all the batter is used.
Yields: about 24 muffins