Minty Blackberry & Zucchini Muffins

Instructions

1. Preheat your oven to 350 levels and command muffin liners in a tin with at the least a 12 cup capability. Line a colander with a pair of paper towels and command the grated zucchini on high. Press the zucchini so that the moisture begins to flee out of the colander. Replace the moist paper towels with a dry one and self-discipline the zucchini on it even as you prep the muffins.
2. In a bowl, toddle collectively the flour, salt, ginger, baking powder, psyllium, coconut sugar, and mint till wisely combined. In a separate bowl, toddle collectively the coconut milk, coconut oil, and applesauce till snug and wisely combined. Add the moist substances to the dry and breeze to combine. The batter need to be rather snug and thick. Add the blackberries and zucchini and fold them in till evenly disbursed.
3. Get the muffin cups about 3/4 of the approach elephantine (I was ready to enjoy 8) then sprinkle the tops with pretty of raw sugar if the utilization of. Tap the pan on the counter to starting up out any air bubbles, then command it within the oven. Bake the muffins for 20 to 25 minutes till the tops are puffed and a tester inserted into the heart comes out with moist crumbs. That you just need to be ready to touch the tops of the muffins with out leaving a dent.
4. Frigid the muffins on a cooling rack for at the least 15 minutes before ingesting. Store any leftovers in an hermetic container. Makes about 8 muffins.
5. **I feeble 2 ouncesof arrowroot flour, 2 ouncesof sorghum flour, 1.75 ouncesoat flour, and .75 ouncesof millet flour