Blueberry Almond Zucchini Muffin

Blueberry Almond Zucchini Muffin (Gluten Free, Dairy and Grain Free)

Living with chronic SIBO I needed a muffin recipe that I LOVED! This has been so far one of my favorite muffins to date that I've made. I really do love this recipe and I hope you will too!

As you may know, working with almond flour can be tricky.

Try this recipe out! Let me know how you like it!

This recipe is gluten free, grain free, dairy free, lower in carbs, moist and the best almond flour muffins I’ve made to date! The fat from the almond flour will also keep you satiated throughout the morning. Win! It's like a little treat in the a.m. before I head out to train!

Ingredients:

• 2 Cups Almond Flour

• 3 Eggs

• Stevia to taste I like about 1 teaspoon or you can do 3T of clover honey

• 1.5 Tsp Baking Soda

• Dash of Salt

• 1 Tsp Pure Almond Extract (you could also use vanilla I love the almond flavor)

• 2 Tbsp Coconut Oil

• 1 Cup Blueberries

• 1/2 Cup Zucchini

Bake at 350 degrees for 20 minutes

Makes 12 Muffins

Nutrition Information:

Calories 140, Protein 5.75g, Carbohydrates 15.75g, Fat 6.25g, Fiber 2.75g, Sugar 1.6g