Paleo Blueberry Lemon Zucchini Muffins

Paleo Blueberry Lemon Zucchini Muffins

Prep time; 15 minutes; cook time: 20 minutes; total time: 35 minutes

Yield: 18 regular muffins

Ingredients

• 1.5 C finely shredded zucchini
• 3 organic large eggs
• 4 tbsp fresh lemon juice
• 4 tbsp coconut oil, melted
• 1/2 C honey or maple syrup
• 1 tsp lemon extract or powdered lemon peel
• 3 C almond flour
• 3 tbsp coconut flour
• grated rind from 2 lemons
• 2/3 C dried blueberries
• 1/2 C chopped candied lemon peel (for strictly paleo use naturally candied lemon peel or omit)
• 2 tsp baking soda
• 1/2 tsp sea salt

Instructions

1. Preheat the oven to 350°F and line regular muffin tins with baking cups
2. Whisk together the zucchini, egg, juice, coconut oil, honey,  grated fresh lemon peel and lemon extract/powder
3. In a separate bowl, mix together the almond flour, coconut flour, baking soda and salt
4. Gently mix the wet and dry ingredients together until just combined
5. Stir in the blueberries and candied lemon peel if using
6. Fill prepared muffin cups with the batter ⅔ full
7. Bake for 20 minutes or until a toothpick inserted into the center comes out clean
8. Cook on a wire rack and store on the counter for 2-3 days, in the fridge for up to a week and in the freezer for up to 3 months

Enjoy!