Preheat your oven to 375 degrees. Line your muffin tins with paper liners, silicone liners, or spray the tins with cooking spray.

In a medium size bowl, combine the applesauce, melted butter, eggs, maple syrup, avocado oil and vanilla extract. Whisk together well. Set the bowl aside.

In a second bowl, combine the almond flour, ground oats, baking soda, and baking powder and whisk together until well combined.

Add the dry ingredients to the wet ingredients and gently mix everything together with a large rubber spatula until well combined. Add the blueberries and chopped zucchini spirals to the batter and gently mix to combine.

Using an ice cream scoop, scoop the batter into each muffin tin. You will prepare 12 muffins.

Remove the muffins from the oven and let them sit for about 5 minutes. Then carefully transfer the muffins out of the muffin tin and onto a cooling rack.

If stored in an airtight container, your Gluten Free Blueberry Zucchini Muffins will keep on the counter for about 48 hours, in the refrigerator for about 5 days, and in the freezer for up to 3 months.