FLOURLESS CHOCOLATE ZUCCHINI MUFFINS

Are you up to your eyeballs in zucchini right now?   Here’s a reasonably healthy treat that tastes great and is naturally gluten free.  Enjoy !

1/2 cup almond butter
1 ripe medium-sized banana (1/2 cup mashed)
1 farm fresh egg
1/4 cup local maple syrup
1/4 cup unsweetened cocoa powder
2 tablespoon ground flaxseed
1 tsp vanilla extract
1/2 tsp baking soda
1 cup zucchini, shredded, squeezed of excess liquid 1/4 cup chocolate chips, plus more for sprinkling on top

Preheat oven to 375F and prepare a muffin pan by coating with coconut oil. Set aside.
Add all ingredients except for zucchini and chocolate chips to a blender and blend on high until batter is smooth and creamy. Stir in shredded zucchini and chocolate chips by hand. Pour batter into prepared muffin pan, filling each about 3/4 full. Sprinkle with additional chocolate chips, if desired.

Bake for 20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing to a rack to cool completely.

Note: Mix a drop of doTERRA Peppermint or Wild Orange oil into batter before putting in muffin pan and baking to make the muffins super yummy !

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