Chocolate Zucchini Muffins (Paleo, Grain Free)

Chocolate Zucchini Muffins (Paleo, Grain Free)

from thecentsableshoppin.com
20 min
26 mini muffins

Ingredients

  • 2 large eggs (room temperature)
  • .25 C honey
  • 2 Tbsp coconut oil (melted)
  • 1 tsp vanilla extract
  • .25 C cacao powder
  • 1.25 C. almond flour (blanched)
  • 1 tsp baking soda
  • .75 C. zucchini (grated)

Directions

  1. 1

    Preheat your oven to 350 degrees F, and line a 12 ct mini muffin tin with muffin liners.

  2. 2

    In your food processor, shred the zucchini. Then lift out gently and set on a few napkins on the counter.

  3. 3

    With that same food processor, combine the eggs, honey, coconut oil, vanilla extract, cacao powder, almond flour and baking soda and pulse briefly until well combined.

  4. 4

    Lift the lid on the food processor and place the shredded zucchini inside - lock the lid back on and pulse once more very briefly until zucchini is combined - you may have to scrape around the sides.

  5. 5

    Fill your muffin cups 2/3 full and bake for 12-13 minutes at 350 or until a toothpick inserted in one muffin comes out clean.

  6. 6

    Remove from the oven. Allow to cool before enjoying.