Ingredients

The following ingredients have 12 Servings
  • 4 eggs
  • 1/2 cup coconut sugar
  • 1 tsp vanilla
  • 2 tbsp grassfed butter or ghee, melted ((or coconut oil for dairy free))
  • 1/2 cup zucchini (- grated)
  • 1 lemon (- zest and juice)
  • 1/2 cup tapioca four
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • pinch salt
  • 1 cup freeze dried blueberries (- soaked in water for 5 minutes and then drained)

Instruction

  • Preheat your oven to 350 degrees.
  • Line a muffin tin with silicone or paper liners.
  • In a large mixing bowl, whisk the eggs and coconut sugar until smooth.
  • Add in the rest of the wet ingredients, including the lemon zest and grated zucchini, and continue whisking until everything is combined.
  • Next, add the dry ingredients and mix until a batter forms.
  • Fold in the blueberries.
  • Fill the muffin liners about 2/3 of the way.
  • Bake in the oven for about 18 minutes. A toothpick will come out clean when they are done baking.