Ingredients

The following ingredients have 12 Servings
  • 1/3 cup coconut oil (or sub with your favorite)
  • 2/3 cup pure maple syrup
  • 2 large eggs
  • 1/3 cup unsweetened almond milk (or any dairy or non-dairy milk)
  • 1 teaspoon pure vanilla extract
  • 2 cups oat flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups grated zucchini (about 1 lb. or 2 medium)
  • 1/3 cup mini dark chocolate chips (or your favorite)

Instruction

  • Preheat the oven to 400 degrees and place paper liners in (12) cavities of a standard muffin pan.
  • In a large bowl, vigorously whisk the coconut oil, maple syrup and eggs until frothy, about 30 seconds.  Add the almond milk and vanilla and whisk until combined.
  • Add the oat flour, cocoa powder, baking powder, baking soda and salt, and whisk until incorporated an no lumps remain.
  • Fold in the grated zucchini and chocolate chips until well incorporated, then divide the batter equally between the (12) muffin cups and top with the chocolate chips.
  • Bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.  Remove from heat and cool for 10 minutes on a wire rack.  After 10 minutes, remove the muffins from the pan and cool completely. Enjoy!