Almond Butter Blueberry Zucchini Muffins

So, I have become a pro at making quick, easy and healthy muffin recipes that are full of allllll kinds of good stuff that you want your kid to fill up on....and that I want to fill up on. And these Almond Butter Blueberry Zucchini Muffins are DEFINITELY something I want in my belly and in my life every. single. day. Loaded with healthy fat, protein, veggies and minimal sugar...they the stuff healthy breakfast dreams are made of.

INGREDIENTS:

• 1 cup grated zucchini
• 1 cup creamy almond butter
• 1/4 cup honey or maple syrup
• 3 eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1 teaspoon apple cider vinegar
• 1 1/4 cup  fresh blueberries, divided (if using frozen, defrost first and drain off access liquid)

INSTRUCTIONS

1. Preheat your oven to 350℉ and line a 12-hole muffin tin.
2. Take the grated zucchini and place it in the middle of a clean dish towel or large paper towel. Wrap the zucchini in the towel and squeeze out as much of the moisture as you can. Set aside. 
3. In a medium bowl, combine almond butter, honey/maple syrup, eggs, vanilla, cinnamon, baking soda and vinegar.  Mix with a spoon until well blended the batter is smooth.
4. ..........

For full instructions please see : https://www.thenaturalnurturer.com

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