Tasty Tuesday - Zucchini Blueberry Muffins

Zucchini Blueberry Muffins

Ingredients

1 1/4 cup almond flour

1/4 cup coconut flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 1/2 teaspoons cinnamon

1/2 teaspoon pink salt

1 egg

1 1/2 teaspoons SweetLeaf stevia drops

1 banana

1 cup zucchini shredded

1 cup blueberries

Instructions

In small bowl, stir together flours, baking powder, baking soda, cinnamon, salt, and lemon zest.

In a larger bowl, beat together eggs, vanilla extract, stevia extract, monk fruit extract, and sour cream or yogurt until smooth.

Slowly stir dry mix into wet mixture.

Fold in zucchini and then fold in blueberries.

Divide batter between 12 greased or lined muffin tins.

Bake at 350°F for 25 to 30 minutes or until browned on top and toothpick comes out clean.

Cool for about 15 minutes in pan and then remove muffins from tins and cool on wire rack. Store in refrigerator covered or freezer for up to 3 months.