Ingredients

2 cups Creamy Almond Butter

2 cups Honeyville Blanched Almond Flour

6 Cage Free Brown Eggs

1 cup Honey (local, raw and unfiltered)

2/3 cup Unsweetened Finely shredded Coconut

2 /3 cup Coconut Oil, melted

1 tsp Baking Soda

1 tsp Baking Powder

1/2 tsp Sea Salt

1/2 tsp Cinnamon

1 cup Yellow Squash, spiralized and chopped or grated (a small squash will work)

1 cup Green Zucchini, spiralized and chopped or grated (a small zucchini will work)

1 cup Fresh Carrots, shredded

1 pint Fresh Blueberries, rinsed and patted dry

Directions

Preheat oven to 350°

Mix dry ingredients together in a large bowl. Beat eggs in a separate bowl and then add in almond butter, coconut oil and honey and combine thoroughly. Add the wet mixture to the dry and combine. Next mix in veggies until combined. Lastly fold in blueberries. This mixture is very sticky and thick.

Fill baking cups to almost full. I like to use a greased silicone muffin pan for best results. Yields 22 muffins.

Bake for 30 minutes on middle upper rack until golden brown.