Ingredients

The following ingredients have 4 Servings
  • 2 large eggs
  • 6 tbsp maple syrup
  • 1/4 cup coconut or light brown sugar
  • 5 tbsp melted coconut oil
  • 1/2 cup runny almond butter (or other nut/seed butter)
  • 6 tbsp non dairy milk (6 tbsp = 1/4 cup + 2 tbsp)
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1 cup grated zucchini (with or without skin, about 1 small zucchini)
  • 1 cup blanched almond flour
  • 1 cup oat flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup chocolate chips

Instruction

  • Preheat the oven to 350 degrees Fahrenheit.
  • Line a muffin tray with 12 liners and set aside. Grate the zucchini and set aside. Don't squeeze out the liquid.
  • Whisk together all wet ingredients aside from the zucchini.
  • Whisk in the dry ingredients, aside from the chocolate chips, making sure to spoon and level the flour and cocoa.
  • Fold in the zucchini and chocolate chips.
  • Scoop the batter into the muffin tray, filling each pretty close to the top for nice round muffin tops. Add some extra chocolate chips on top.
  • Bake for 20-25 minutes or until a toothpick comes out clean, but careful not to over bake! 22 minutes is usually perfect in my oven, but all ovens are different.
  • Let cool in the tray for about 10 minutes, then remove and let finish cooling on a cooling rack.