Zucchini Blueberry Muffins
These are my favorite muffins EVER!! SUPER MOIST AND DELICIOUS!!
- Makes 12 Muffins
1 1/2 Cups of THM Baking Blend or Gluten Free Flour ( I like to do 1 Cup of THM Baking Blend and 1/2 Cup of Gluten Free Flour )
1 tsp of Baking Powder
2 tsp of Cinnamon
1/4 tsp of Salt
2 tbsp of Coconut Oil or Butter
1 Cup of Shredded Zucchini ( About 1 Medium Zucchini. I have bags of shredded Zucchini in my freezer and I just defrost them and use it. )
1/2 Cup of THM Gentle Sweet
2 tbsp of THM Super Sweet Blend ( Optional )
1 tsp of Vanilla Extract
1/3 Cup of Applesauce
1/4 Cup of Unsweetened Almond Milk
3/4 Cup of Fresh or Frozen Blueberries
1 Heat the oven to 350°F.
2 Mix all the ingredients together and gently fold in the blueberries.
3 I either spray my muffin tins or I use silicon muffin cups just like the ones in the picture.
Bake them for 25 to 30 minutes. Insert toothpick to check if they are cooked through.