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Servings 6 people

Ingredients

  • 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)

Instructions

  1. Preheat oven to 350f and grease a muffin pan with avocado oil

  2. 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.

  3. With a spatula, fold in grated zucchini and dark chocolate chips

  4. Scoop into muffin tin, filling about 3/4 of the way.

  5. Bake for 18 minutes. After cooling, loosen muffins with a knife and enjoy!

  6. Store in the fridge (3 days) or freezer (3 months).

Recipe Notes

Thank you Rachel Molenda for this delicious, moist, and nutritious recipe!!