Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried lemon zest
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons SweetLeaf stevia drops
  • 1 teaspoon monk fruit liquid extract
  • 1/2 cup sour cream or Greek yogurt
  • 1 1/2 cups zucchini (shredded)
  • 1 cup blueberries

Instruction

  • In small bowl, stir together flours, baking powder, baking soda, cinnamon, salt, and lemon zest.
  • In a larger bowl, beat together eggs, vanilla extract, stevia extract, monk fruit extract, and sour cream or yogurt until smooth.
  • Slowly stir dry mix into wet mixture.
  • Fold in zucchini and then fold in blueberries.
  • Divide batter between 12 greased or lined muffin tins.
  • Bake at 350°F for 25 to 30 minutes or until browned on top and toothpick comes out clean.
  • Cool for about 15 minutes in pan and then remove muffins from tins and cool on wire rack.
  • Store in refrigerator covered or freezer for up to 3 months.