Blueberry Zucchini Muffins

Ingredients

• 200 g gluten-free flour
• 0.25 tsp baking soda
• 0.5 tsp Salt
• 1 tsp Baking powder
• 0.3 tsp nutmeg
• 1.5 tsp cinnamon
• 240 g honey
• 1 lemon (zest)
• 2 Eggs
• 120 g Greek yogurt
• 2 tsp vanilla extract
• 350 g zucchini
• 250 g blueberries

Instructions

1. 1.

   Mix flour, baking soda, salt, baking powder, nutmeg and cinnamon.

2. 2.

   In another bowl whisk together honey and lemon zest.

3. 3.

   In a separate bowl combine 2 eggs with yogurt and vanilla extract; add the honey mixture to the egg mixture.

4. 4.

   Fold the dry ingredients into the wet mixture.

5. 5.

   Wash, peel, grate zucchini and fold it in with blueberries.

6. 6.

   Fill muffin tins and bake in a preheated oven at 180 °C (160 °C fan‑forced; gas: level 2–3) for 25–30 minutes.