Blueberry Zucchini Muffins (Paleo, GF, DF)

INGREDIENTS

3/4 cup

Blueberries, fresh

2 cups

Zucchini

Eggs

6 tbsp

Almond butter, smooth

1 tsp

Lemon juice, fresh

1 1/2 cups

Almond flour

1 tsp

Baking soda

2 tbsp

Coconut flour

6 tbsp

Coconut sugar, organic

1/4 tsp

Sea salt, fine grain

1/3 cup

Tapioca flour

1 tsp

Vanilla extract, pure

1/4 cup

Coconut oil (melted and near room temp - use refined coconut oil to avoid coconut flavor)