Glorious. My taste buds sing when I eat these muffins. Living a gluten free life is hard, especially when you went to school to be a pastry chef.
What I love about these muffins is that they are not only gluten free but can also be vegan. The flavor pops with blueberries and lemon zest. Then are perfectly moist with hidden zucchini that packs a nutritious punch. I promise you will not regret making these and that they won’t last long around the house.
Serve with fresh berries and hot green tea for breakfast or an afternoon pick me up. Here are a few nutritional benefits:
Zucchini- Aids in digestion, prevents constipation, maintains low blood sugar lower cholesterol and curbs overeating by containing 4 grams of fiber.
Almonds- Reduce the risk of heart attack, lower cholesterol, Vitamin E protects the artery walls from damage, they lower the rise in blood sugar and insulin after meals and promote healthy brain function.
Blueberries- Highest antioxidant values of all fresh berries, meaning they will fight off the free radicals in the body. Lowers LDL and triglycerides, Protects the cell lining of blood vessels, High in fiber promoting digestion and cleansing of the bowels, reduces the risk of cancer.
Lemon- Protects from Rheumatoid Arthritis, Reduces Inflammation, Increase alkalinity in the body.
Makes 12 Muffins
Lemon Blueberry Muffins
1 egg (-1)
1 egg white (-1)
1/2 c. zucchini (about 1/2 medium size) (+3)
1 T. xylitol syrup (+1)
1 c. almond flour (+2)
1/4 t. baking soda
1/2 t. Braggs Apple Cider Vinegar (+2)
1/2 lemon zested (+4)
1 c. blueberries (+4)
1. Grate zucchini with a cheese grater (small or medium).
2. Whisk together almond meal, baking soda blueberries and lemon zest.
3. Stir together xylitol, zucchini, acv and eggs.
4. Add the wet into the dry and mix until combined.
5. Fill cupcake liners and bake @ 350 for 20 minutes.
**Toss the blueberries in the almond flour to ensure non-blue muffins.**
** Feel free to substitute the xylitol with honey, we chose xylitol to make these candida diet friendly**
To make these vegan soak 2 T. chia seeds in 6 T. water to replace eggs.
+14 Alkalinity makes this a healing meal. Eat up :)
What is your favorite kind of muffin?