Grain Free Blueberry Zucchini Muffins

Ingredients

1. Preheat oven to 180°C. Line two 12-cup muffin trays with cases and set aside.
2. In a large bowl combine zucchini, mashed banana, eggs, oil, honey and vanilla extract. Mix well.
3. Sift over almond meal, baking power, bicarb soda and cinnamon and coconut. Gently fold until just combined.
4. Use a ¼ cup measure to transfer mixture into prepared cases. Evenly distribute blueberries and coconut over tops of muffins and gently fold to partially submerge in muffin. Do not mix into muffin batter at the mixture will turn grey and the blueberries will sink to the bottom.
5. Bake for 20 minutes until an inserted skewer comes out clean. Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Used in this recipe

Pure Honey

Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and hand harvested by their beekeepers, our signature blend of eucalypt and ground flora honey is the taste you know and love.

Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.

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