Mini Chocolate Coconut Zucchini Muffins

Ingredients

1 cup shredded zucchini (squeeze out excess moisture with paper towel)

1/3 cup maple syrup

¼ cup olive oil

2 eggs

1 teaspoon vanilla extract

3 tablespoons almond milk

1¼ cup oat flour

1/2 cup almond flour

1/3 cup unsweetened shredded coconut

2 tablespoon flax meal (optional)

1 teaspoon cinnamon

1 teaspoon baking soda

½ cup dark chocolate chips

Method

1. Preheat the oven to 350 degrees F. Grease two 12-hole mini muffin tins with non-stick cooking spray. Set aside.

2. To a large bowl, add shredded zucchini, maple syrup, eggs, olive oil, almond milk and vanilla extract. Beat until well combined.

3. Next add dry ingredients to the bowl with the wet ingredients: oat flour, almond flour, coconut, flax meal, baking soda, cinnamon, and salt. Mix until combined. Fold in the chocolate chips.

4.Evenly divide batter into greased tins. Bake for 12-14 or until a toothpick inserted into the middle comes out clean.

** you can use large muffin tins but you will need to increase the baking time to approximately 25-28 minutes**

---

Calories Per Muffin - Makes 28 Minis

Cals - 99

Fat - 6.5

Carbs - 9.5

Protein - 2