The very best blueberry zucchini muffins, ever. Seriously.

In the past few weeks, we've been making a lot of almond milk in our house. It seems impossible to find any at the store that isn't packed with a bunch of sugar and preservatives, and we're not big cow milk users-- but we do eat cheese every now and again. Anyhow, with a 12 month old and an 8 year old, we go through some milk, which means we make a lot of it... which means we end up with a lot of almond pulp... which means we BAKE!

I started with Paleomg's blueberry muffins (http://paleomg.com/simple-blueberry-muffins/)**,which are so incredibly rich and delicious to begin with, I really didn't HAVE to change that recipe at all. But, it's me. I can't resist, so I changed it anyway. And this time I actually paid a little bit of attention to measurements!

Here is her original list of ingredients, with what I changed/added in parenthesis:

• 1 cup almond butter (2/3 cup)
• 1 cup almond meal/almond flour
• (1 TBS coconut flour)
• 3 eggs, whisked
• ½ cup Raw Honey
• ⅓ cup Unsweetended Shredded Coconut
• ⅓ cup Gold Label Virgin Coconut Oil, melted
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon sea salt
• pinch of cinnamon
• ½ cup fresh blueberries (1 cup)
• (1/2-1 cup grated zucchini-- squeeze out as much excess moisture as you can before adding)
• (a couple hands full of chopped pecans)

**I hope she doesn't mind me mangling her recipe and posting it here. 

Anyway, enjoy!