Grain-Free Chocolate Zucchini Muffins
Ingredients
- 2 c. blanched almond flour
- 1/4 c. arrowroot powder
- 1/4 c. coconut sugar
- 1/4 c. unsweetened cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 1/2 tsp. ground cloves
- 3 eggs room temperature
- 1/4 c. coconut oil room temperature
- 1/4 c. pure maple syrup room temperature
- 1/2 c. applesauce room temperature
- 1 c. zucchini shredded
- 2 tbsp. avocado oil mayo
- 1 tsp. vanilla extract
- chocolate chips optional
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line muffin pan with paper liners.
- Grate zucchini. Set aside.
- In a large mixing bowl, combine the dry ingredients. Set aside.
- In mixing bowl, add in the wet ingredients. Mix well.
- Slowly add in dry ingredients and mix until just combined. Add in grated zucchini. Mix again until just combined. Do not overmix.
- Evenly distribute the muffin batter between 12 cups. Sprinkle with chocolate chips if desired.
- Bake for 13 - 17 minutes. Total time will depend on your oven. Check at the minimum baking time and then add extra time on from there. Watch carefully to ensure they do not dry out!
- Let cool on wire rack. Enjoy fresh or store in a cool place out of direct sunlight in an airtight container for up to 3 days.