Flourless Chocolate Zucchini Muffins

• Vegetarian
• Gluten free

• Produce

  • 1 Banana, ripe medium-sized
  • 1 cup Zucchini

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Almond butter
  • 1/4 cup Honey

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/4 cup Chocolate chips
  • 1/4 cup Cocoa powder, unsweetened
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 2 tbsp Flaxseed, ground

Found on runningwithspoons.com

Description

Ingredients

• 1/2 cup (128 g) almond butter*
• 1 ripe medium-sized banana (100 g or 1/2 cup mashed)
• 1 large egg
• 1/4 cup (80 g) honey
• 1/4 cup (20 g) unsweetened cocoa powder
• 2 Tbsp (14 g) ground flaxseed
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1 cup (100 g) zucchini, shredded and squeezed of excess liquid
• 1/4 cup (60 g) chocolate chips, plus more for sprinkling on top

Directions

• Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. 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 cavity until it is about ¾ 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. Store in an air-tight container for up to a week.