Flourless Chocolate Zucchini Muffins
- 1/2 cup almond butter
- 1 ripe medium-sized banana 1/2 cup mashed
- 1 large egg
- 1/4 cup honey
- 1/4 cup unsweetened cocoa powder
- 2 Tbsp ground flaxseed
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1 cup zucchini shredded and squeezed of excess liquid
- 1/4 cup Enjoy Life chocolate chips or dark chocolate chunks, plus more for sprinkling on top
Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
Using a hand mixer, blend all ingredients except for zucchini and chocolate chips 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.
Photo and recipe courtesy of Running with Spoons.