Prep Time: 20 minutes
Cook Time: 22 minutes
Yields: 14 muffins
Ingredients:
2 large room temperature eggs
1/4 cup smooth almond butter
1/4 cup organic refined coconut oil, melted and cooled to almost room temperature
1/2 cup organic coconut sugar
1 tsp pure vanilla extract
2 tsp fresh lemon juice
1 3/4 cups blanched almond flour
1/3 cup tapioca flour or arrowroot
1 tsp baking soda
1/4 tsp fine grain sea salt
2 cups shredded zucchini about 2 medium, water squeezed out with paper towels after shredding. Mine weighed 7 oz after squeezing the water out
1 cup mini chocolate chips or dark chocolate morsels (I use Enjoy Life brand which are dairy free)
Directions:
- Preheat your oven to 350 degrees and line a muffin pan with parchment liners.
- In a large bowl, whisk together the eggs, almond butter, coconut oil, coconut sugar and vanilla
- In a separate bowl, combine the almond flour, tapioca flour or arrowroot, baking soda and salt.
- Using a spoon or spatula, stir the dry ingredients into the wet. The batter will be very thick at this point, and should resemble a cookie dough. The zucchini will add lots of moisture to the batter, so no worries that it’s so thick.
- Fold all the shredded zucchini (after squeezing out water) into the batter to evenly distribute, them stir in the chocolate chips, leaving a few to sprinkle over the muffin tops of desired.
- Using a spoon or ice cream scoop, fill prepared muffin cups will batter at least 3/4 of the way up, then sprinkle additional chocolate chips over the top if desired. The recipe will make about 14 muffins so you may have to bake in batches depending on your pan.
- Bake in the preheated oven for 22-25 minutes or until set in the center and lightly browned.
- Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!
Recipe courtesy of paleorunningmomma.com