Ingredients
1 cup peanut butter
¼ cup agave, or honey
1 cup zucchini, grated
1 tbsp chia seeds
3 eggs
1 tbsp apple cider
1 cup blueberries, divided
1¾ cups flour
1 tsp baking soda
2 tsp ground cinnamon
1 tbsp vanilla extract
Preheat your oven to 350 degrees F.
Take the grated zucchini and place it in the middle of a clean dish towel or large paper towel. Wrap the zucchini and squeeze out as much moisture as you can.
In a bowl, combine the peanut butter, agave/honey, eggs, vanilla, cinnamon, chia seeds, baking soda, and vinegar. Mix until smooth.
Add in the flour and mix.
Add ¾ cup of blueberries and the grated zucchini to the bowl. Mix everything and make sure everything is well incorporated.
Portion out the batter and top the muffins with the remaining blueberries, 1 or 2 blueberries on top.
Bake for 15 to 20 minutes or until the toothpick inserted into the middle of a muffin comes out clean.
Allow muffins to cool 15 minutes before enjoying!
Sugar: 7g
:
Calcium: 31mg
Calories: 241kcal
Carbohydrates: 25g
Cholesterol: 41mg
Fat: 12g
Fiber: 3g
Iron: 2mg
Potassium: 220mg
Protein: 9g
Saturated Fat: 3g
Sodium: 221mg
Trans Fat: 1g
Vitamin A: 89IU
Vitamin C: 3mg
