Ingredients
-
1
-
0.75
-
0.25
-
3
-
1
-
2
-
1
-
0.5
-
0.5
Steps
1
Done
|
Preheat the oven to 340˚F/170˚C. |
2
Done
|
Add the shredded zucchini, almond butter, maple syrup, eggs, and vanilla extract to a large bowl. Whisk until well combined and creamy. |
3
Done
|
Add the coconut flour, baking soda, and cinnamon to another bowl and whisk to combine them. Add the dry ingredients to the zucchini mixture and mix until combined. |
4
Done
|
Next, fold in the crushed dark chocolate, reserving about a tablespoon for sprinkling on top. |
5
Done
|
Pour the batter into 6 muffin liners, placed in a 6-cup muffin pan. Smooth the top of each muffin and sprinkle crushed chocolate on top. Bake for 40 minutes or until a toothpick comes out clean. When baked, remove from oven and transfer pan to a wire rack to cool for 15 minutes. |
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