Zucchini {Carrot-Blueberry} Nut Muffins

Make these surprisingly sweet and delicious muffins for a family favorite treat! They're a great way to get some extra veggies into your breakfast, and they're perfect for grabbing on your way out the door to the office or the bus stop. The best part is how you can adapt these and switch up the veggies with anything you want. Check out the notes below! See the original recipe on Summer Tomato. 

• INGREDIENTS
• 2 cups almond flour
• 1 cup organic gluten free rolled oats
• 2 tsps cinnamon
• 1 tsp baking soad
• ½ tsp sea salt
• ¼ cup ground flax seed
• ½ - 1 cup walnuts, raw
• 3 eggs (or flax eggs)
• 6 tbs butter, melted
• 1 tsp vanilla extract
• ½ cup maple syrup
• 2 cups grated zucchini (sub 1 cup for shredded carrots + add in 1/2-1 cup fresh or frozen blueberries for different flavors)

 INSTRUCTIONS

1. Preheat oven to 350° F.
2. Line or spray muffin pan, set aside.
3. In a large bowl, add all dry ingredients.
4. In a separate bowl, beat eggs with the syrup, butter and vanilla.
5. Add egg mixture to the bowl with the dry ingredients.
6. Add zucchini {carrots & blueberries) to mixture
7. Scoop into muffin tin (optiona: top with 1 whole walnut piece)
8. Bake for 30 mins, or until tooth pick comes out clean

 NOTES

Coconut oil will work instead of butter

Try honey instead of maple syrup

Add in a cup of carrots instead of two cups of zucchini! These are also really good with raspberries or blueberries.