- 3 eggs
- 2 cups almond flour
- 1/2 cup arrowroot flour
- 1/2 cup raw cacao powder
- 1/3 cup pure maple syrup
- 2 tbsp avocado oil
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 cup zucchini, grated
- 1/3 cup dark chocolate chips (70% cacao)
Preheat oven to 350f and grease a muffin pan with avocado oil
Pour all ingredients into Vitamix or high-speed blender except for zucchini and chocolate chips. Blend for 10 seconds. Scrape down sides and blend again. Batter will be thick.
With a spatula, fold in grated zucchini and dark chocolate chips
Scoop into muffin tin, filling about 3/4 of the way.
Bake for 18 minutes. After cooling, loosen muffins with a knife and enjoy!
Store in the fridge (3 days) or freezer (3 months).
Thank you Rachel Molenda for this delicious, moist, and nutritious recipe!!