Chocolate Zucchini Muffins

Makes 12

Prep time 10mins

Cook time 25mins

• 2 cups (240g) almond meal​

• 4 tbsp. coconut flour​

• ½ cup (50g) unsweetened cocoa powder​

• ½ tsp. baking soda​

• 1 tsp. baking powder, gluten free​

• ½ tsp. sea salt​

• 1 large ripe banana, mashed​

• ¼ cup (60ml) unsweetened almond milk​

• 3 eggs​

• ¼ cup (60ml) honey​

• 1 tsp. vanilla extract​

• 1 zucchini, grated (about 1 cup)​

Preheat oven to 350°F (180°C).​

In a large bowl, combine almond meal, coconut flour, cocoa powder, baking soda, baking powder, and sea salt.​

In a separate bowl, combine mashed banana, almond milk, eggs, honey, and vanilla extract. ​

Add the wet mixture to the dry mixture and stir to combine.​

Place grated zucchini between two layers of paper towel and squeeze out excess liquid, and then add to the batter.​

Grease a 12-cup muffin tin or place a muffin liner in each and distribute batter evenly between cups. Bake for 25 minutes or until the tops spring back when touched.​

Let cool for 10 minutes before removing and placing onto a wire rack to cool completely.​