April 8 – Zucchini-Blueberry Muffins

The first time I tried making this recipe as a paleo* version was almost exactly 1 year ago, and I made it as a loaf of bread instead, because that’s what the original recipe was… well… it turned out very moist… extremely, overwhelmingly, nearly gooey moist.  So the recipe was revised and revised again, and adjusted to be muffins, and now I love it! I usually put 1 dozen of the muffins in the freezer – then it’s easy to pull one out for Averhy’s lunch box every day – and the rest usually get eaten within a day or two!

Breakfast: 2-egg omelet with cheese, sausage, tomato, avocado; cottage cheese; coffee; 1 zucchini-blueberry muffin

Lunch: leftover chicken with olives and prunes (yummm); leftover fruit salad; water; another muffin for dessert

Dinner: paleo* pizza and a movie of course! (pizza with turkey pepperoni, sausage, tomatoes, olives, avocado & cheese)

ZUCCHINI-BLUEBERRY MUFFINS

3 eggs
1/4 c. canola oil
1/2 c. applesauce
3 tsp. vanilla
1/4 c. agave nectar
1/3 c. honey
2 c. shredded zucchini
2 1/4 c. almond flour
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 Tbsp. cinnamon
1 pint frozen or fresh blueberries

Mix wet ingredients. Mix dry ingredients. Mix dry into wet. Fold in blueberries. Spoon into muffin tin and bake at 350* for 25 minutes. Makes 2 dozen muffins.