Step 1

Preheat your oven to 350℉ and line a 12-hole muffin tin.

Step 2

Take the grated zucchini and place it in the middle of a clean dish towel or large paper towel. Wrap the zucchini in the towel and squeeze out as much of the moisture as you can. Set aside.

Step 3

In a medium bowl, combine almond butter, honey/maple syrup, eggs, vanilla, cinnamon, nutmeg, baking soda and vinegar.  Mix with a spoon until well blended and the batter is smooth.

Step 4

Add 3/4 cup of blueberries and the grated zucchini. Fold in until everything is well incorporated.

Step 5

Portion out the batter between the 12 prepared muffin holes. Top the muffins with the remaining 1/2 cup of blueberries.

Step 6

Bake for 20 minutes or until the toothpick inserted into the middle of a muffin comes out clean.

Step 7

Allow muffins to cool 15 minutes before enjoying! Store cooled leftovers in fridge for up to 5 days....not that they will last that long, as they are sure to be gobbled up before then!