adapted from paleogrubs.com
yields 12 muffins
1 cup almond butter
2 eggs
1/4 cup maple syrup
1 tsp vanilla extract
Pinch of salt
2 Tbsp coconut flour
1-2 Tbsp cocoa powder
1 tsp apple cider vinegar
1/2 tsp baking soda
1 cup shredded zucchini
1/2 cup paleo approved dark chocolate, chopped into small pieces
Preheat the oven to 350F. Line a muffin tin with cups. Squeeze any excess moisture out of the shredded zucchini. In a medium bowl, mix together the almond butter, eggs, syrup, vanilla, and salt. Stir in the coconut flour and cocoa powder. Add the vinegar and baking soda and stir to combine. Fold in the shredded zucchini and then the chocolate chips.
Add about 1/4 cup of batter into each muffin cup. Bake for 20-25 minutes, or until a toothpick comes out clean. Best enjoyed when warm!
Store in a airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.