Gluten-Free Blueberry Zucchini Muffins

Preheat oven to 350 degrees F (180 degrees C). Line muffin tin with liners or spray with nonstick cooking spray.

Mix Chickpea Flour (1 1/2 cups), Baking Soda (1 tsp), Ground Cinnamon (1 tsp), and Salt (1/4 tsp) in a large bowl.

In a medium bowl, add Zucchini (1 cup), Banana (1), Raw Honey (1/3 cup), Unsweetened Apple Sauce (1/3 cup), Unsweetened Vanilla Almond Milk (1/4 cup), Egg (1), and Vanilla Extract (1 tsp). Whisk to combine, slowly stir in the Coconut Oil (2 Tbsp), and continue to stir until combined.

Gently stir wet ingredients into dry ingredients, and mix until just combined. Fold in Fresh Blueberry (1 cup) then evenly divide among 12 lined muffin wells.

Bake at 350 degrees F (180 degrees C) for 23-25 minutes or until a toothpick is able to be inserted in the middle and come out clean.

Cool on a baking rack and enjoy! Store in an air-tight container at room temperature for up to 2 days. If storing longer, keep in an air-tight container in the refrigerator.