These were simple, easy, and mighty tasty. Easily can be eaten in the morning for breakfast or added to yogurt for a snack. This recipe was adapted from the Toasted Pinenut. Give it a try and let me know what you think.
1 Large Zucchini, grated
1/3 cup Maple Syrup
1/3 cup Almond or Peanut Butter
2 Eggs ( Flax eggs if Vegan are a great replacement)
1/4 cup melted and cooled Coconut Oil
1/3 cup unsweetened Cocoa Powder
1/2 cup blanched Almond Flour
1 Teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup dark chocolate chips (preferably without any added sugar)
Set oven to 350 degrees F. Grease non-stick muffin tray or place muffin liners in tray. Grate zucchini and set aside in strainer to let excess water drain. Combine all dry ingredients in a small bowl and set aside. Add melted and cooled coconut oil, eggs (or flax egg), maple syrup, and almond butter to mixer. Mix until well combined. Add in dry ingredients slowly. Fold in grated zucchini and dark chocolate chips. Once all ingredients are combined add to your muffin trays and place in oven. Bake for 30 minutes. Let cool for 30 minutes before serving. Enjoy !