I like to avoid grain, dairy and fructose in my diet but I love a good muffin. This moist, chocolatey muffin ticks all the boxes for me.
ZUCCHINI CHOCOLATE MUFFINS
- 1 large zucchini – grated
- 2 eggs
- 2 tablespoon rice malt syrup
- 1/4 cup coconut oil
- 1/4 cup raw cacao
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- Pinch salt
- 1 tablespoon cacao nibs (optional)
Preheat oven to 180°C. Place 6 patty papers into a muffin tin.
Grate zucchini into a food processor or blender.
Add remaining ingredients except cacao nibs to food processor and blend until well combined. Do not overmix.
Add cacao nibs and mix through with a spoon.
Spoon mixture evenly into muffin pans.
Bake in oven for 20-25 minutes or until cooked through.
NOTE: THESE ARE EVEN BETTER THE NEXT DAY