These muffins are moist, delicious, and with the perfect amount of sweetness.
Yield:12-14 muffins 1x
2 large eggs or flax eggs
¼ cup smooth almond butter
¼ organic refined coconut oil melted and cooled to room temperature
½ cup organic coconut sugar
1 teaspoon pure vanilla extract
Zest from 1 lemon (about 1 teaspoon)
1 ¾ cup blanched almond flour
⅓ cup arrowroot flour
1 teaspoon baking soda
¼ teaspoon fine sea salt
2 cups shredded zucchini (about 2 medium, water squeezed out with paper towels after shredding)
1 cup mini chocolate chips (I love Lakanato Monk Fruit sweetened chocolate chips)
Preheat your oven to 350 degrees and line a muffin pan with parchment liners.
In a large bowl, combine the almond flour, arrowroot flour, baking soda, salt and mix together
In a separate bowl, whisk together the eggs, almond butter, coconut oil, coconut sugar, vanilla, and lemon zest
Stir the dry ingredients into the wet ingredients. The batter will be very thick at this point, but not the worry,
Fold in all the shredded zucchini (after squeezing the moisture out) into the batter and then add the chocolate chips. Feel free to reserve a few to sprinkle over the top.
Using a spoon and a spatula, fill the prepared muffin cups with batter about ¾ of the way up, then sprinkle with additional chocolate chips if using) *Honestly, I hate making things in two batches so if you find yourself with a little extra batter, feel free to fill up the remaining cups evenly.
Bake for 22-25 minute or until a toothpick inserted comes out clean and edges are lightly browned.
Allow to cool on a wire rack, store in an airtight container for up to 1 week. Or you can also freeze these!