Chocolate Zucchini Muffins
After hiking 6 miles in about 95 degrees I decided to “treat” myself.
2 cups almond flour
1/3 cup cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup coconut oil
3 tbsp maple syrup
3 tbsp monkfruit (if you don’t want to use monkfruit, use 1/3 cup maple syrup)
1 tsp vanilla
1 cup finely shredded zucchini, then squeezed in paper towel to release extra moisture
1 cup chocolate chips
Preheat oven to 350F and line muffin tin with cupcake liners or non stick spray.
In a small bowl, whisk together almond flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, whisk eggs. Add in coconut oil and maple syrup, and stir till well combined.
Add dry ingredients to wet ingredients.
Fold in zucchini, and then half of the chocolate chips.
Scoop in muffin tin until 3/4 full, topping with remaining half of chocolate chips.
Bake for 19-25 minutes or until toothpick inserted in middle comes out clean.
Makes 12 muffins. Serving size is 1 muffin. Calories 214. Carb 20g/Fat 14g/Protein 4.5g
Recipe adapted from Erin Lives Whole