Zucchini Blueberry Muffins

Here's my recipe for the super low sugar zucchini muffins that I talked about last post. These can be made into muffins like I did or even in a loaf pan for a larger loaf. Usually I opt for the muffin version because of several reasons. One being that they bake much faster which means the oven in on for a shorter amount of time in my house! Two being that they are easier to give away if they are in muffin form.

Inspired by this recipe from EatingWell.

Ingredients:

• 3/4 cup milk
• 2 large eggs
• 1/2 cup sugar + 5 drops stevia liquid 
• 1/3 grapeseed oil
• 1 teaspoon vanilla
• 2 cups shredded zucchini
• 2 cups whole wheat flour (I used 1 cup regular and 1 cup whole wheat pastry flour)
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 3/4 cup blueberries (this would be yummy with chocolate chips also)

Directions:

1. Preheat oven to 350. Spray muffin cups. This made approximately 18 muffins for me.
2. Whisk milk, eggs, sugar, stevia, oil and vanilla together. Stir in zucchini. 
3. Combine dry ingredients in a separate bowl and add liquid ingredients. Stir just until combined and then add blueberries. 
4. Transfer to muffin cups. Bake until golden brown, approximately 20 minutes. 
5. Remove from pan and let cool. Enjoy with a good pat of grass-fed raw butter. So good!