Double Chocolate Zucchini Muffins

A favorite!

Ingredients:

• 2 small zucchini (about 1 cup grated)

• 1 1/2 cup ground gluten-free oats

• 1/4 cup almond flour

• 1/2 cup unsweetened cacao powder

• 1 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp sea salt

• 1/2 cup dark chocolate chips

• 2 large eggs

• 1/2 cup dairy-free yogurt

• 1/3 cup maple syrup or raw honey

• 1/2 cup unsweetened applesauce

• 2 tsps vanilla extract

Instructions:

1. Preheat your oven to 350 degrees F.

2. Line a muffin-tin with cupcake liners. I really like my reusable silicone liners for these, because they don't stick.

3. Thoroughly wash your zucchini and trim off the ends.

4. Using a hand grater, grate your zucchini.

5. Next, using your clean hands, squeeze the grated zucchini lightly over a bowl to remove any excess moisture.

6. In a large bowl, whisk together both flours, cacao powder, baking powder, baking soda and sea salt.

7. In another mixing bowl, beat the eggs until pale and frothy.

8. Add in the yogurt, maple syrup, applesauce and vanilla extract.

9. Gently fold in your dry ingredients and whisk until combined.

10. Add in shredded zucchini and chocolate chips; fold again.

11. Ladle your batter equally among the muffin cups, and top with a few more chocolate chips if desired.

12. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

13. Once done, remove from the oven and allow to cool at room temperature for about 10 minutes.

14. Serve warm and enjoy.

15. You can store your muffins in an airtight container at room temperature for up to 5 days, or freeze in a Ziploc bag for up to 2 months.