Flourless Chocolate Zucchini Muffins
1/2 cup (128 g) almond butter
1 ripe medium-sized banana (100 g or 1/2 cup mashed)
1 large egg
1/4 cup honey
1/4 cup unsweetened cocoa powder
2 Tbsp flaxmeal (ground flaxseed)
1 tsp vanilla extract
1/2 tsp baking soda
1 cup zucchini, shredded and squeezed of excess liquid
1/4 cup dark chocolate Cacao chips or pieces of chocolate (Range of 55%-85% Cacao)
Add all ingredients together except for zucchini and chocolate chips to a blender and blend on high until batter is smooth. Stir in shredded zucchini and chocolate chips by hand. Pour batter into the muffin pan with cupcake liners, filling each cavity until it is about ¾ full. Sprinkle with additional chocolate chips, if desired.
Bake at 375F 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.
