3 eggs
3/4 c. applesauce
1/3 c. coconut oil
2 t. vanilla
2 c. grated zucchini
1 T. lemon zest
1/3 c. vanilla protein powder
1.3 c. sugar
3 c. flour
1 t. baking powder
1/4 t. baking soda
1 t. cinnamon
2 c. fresh blueberries
For the topping:
1/4 c. sugar
1/4 c. flour
3 T. cold butter
1/2 t. cinnamon
Beat eggs, applesauce, oil, and vanilla. Stir in zucchini and lemon zest, protein, and sugar. Fold in flour, baking powder, baking soda, and cinnamon. Stir in blueberries and pour into cupcake liners, In a small bowl, combine topping with a fork and sprinkle over the muffin batter. Bake at 350 degrees for about 25 minutes.
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