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Healthy Blueberry Zucchini Cornbread Muffins
Ingredients
  • ¾ cups yellow cornmeal
  • 1 ⅓ cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup grated zucchini
  • 1 egg, slightly beaten
  • ½ teaspoon vanilla extract
  • ⅓ cup pure maple syrup (honey will also work)
  • 1 cup Almond Breeze Almondmilk Unsweetened Vanilla
  • 2 tablespoons melted coconut oil
  • 1 heaping cup fresh or frozen blueberries
Steps
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