Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C). Line muffin tin with liners or spray with nonstick cooking spray.
Step 2
Mix
Chickpea Flour (1 1/2 cups)
,
Baking Soda (1 tsp)
,
Ground Cinnamon (1 tsp)
, and
Salt (1/4 tsp)
in a large bowl.
Step 3
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.
Step 4
Gently stir wet ingredients into dry ingredients, and mix until just combined. Fold in
Fresh Blueberries (1 cup)
then evenly divide among 12 lined muffin wells.
Step 5
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.
Step 6
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.
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