Ingredients

The following ingredients have 4 Servings
  • 1 3/4 cup almond flour
  • 5 tablespoons tapioca starch
  • 1/2 cup cacao powder (or cocoa powder)
  • 1/2 cup coconut sugar (or any granulated sweetener of choice)
  • 1 1/2 teaspoons psyllium husk powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt (or pink salt)
  • 1 cup milk of choice (I like to use unsweetened almond milk)
  • 1/4 cup coconut oil (or butter )
  • 1/4 cup cashew butter (unsweetened)
  • 2 teaspoons vanilla extract
  • 1 cup shredded zucchini (about 1 whole average zucchini)
  • 1/2 cup chocolate chips of choice (I like to use at least 70% chocolate)

Instruction

  • Preheat oven to 350F (180C).
  • In a large bowl combine dry ingredients (almond flour through salt). Mix until well combined.
  • Add wet ingredients (milk through vanilla). Whisk until smooth.
  • Fold in zucchini. Then fold in chocolate chips.
  • Fill greased muffin tins or muffin liners to the top.
  • Bake for 20-24 minutes or until firm and a toothpick inserted in the center pulls out clean.
  • Let cool for 10 minutes before serving.
  • Enjoy!