Zucchini Chocolate Chip Muffins

Muffins. The perfect vessel to SHOVE and HIDE veggies into! After shoving and hiding said veggies... I then SHOVEL them into my lil monster's mouth! I love muffins, not only because you can make them super healthy, but also because of convenience. Perfect for a breakfast on the run, pre-workout snack or an after school treat! These muffins are the real deal: moist, healthy, containing a VEGETABLE and super yummy! I hope your little ones enjoy them as much as I...errr...my monster does!

April 10, 2017
Makes 12 Muffins
Prep time 10 minutes, cooking time 22 minutes
Ingredients:

• 1 cup almond flour
• 1/3 cup coconut flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1 heaping cup shredded zucchini
• 1/4 cup honey
• 1 very ripe banana mashed
• 3 eggs
• 1/4 cup dairy free mini chocolate chips
• 1/4 cup chopped walnuts

Method:

• Preheat oven to 350 and line a muffin tin with 12 liners.
  
• Grate a heaping cup of zucchini (about 1 zucchini) and allow it to sit on paper towels for about 10 minutes
• Place flours, baking soda, cinnamon and salt in a small bowl. Gently mix together until ingredients are incorporated.
  
• In a bigger bowl add eggs, banana and honey. Beat on low with a hand mixer. Slowly add dry into wet ingredients and allow mixture to become homogenous. With a spatula add in zucchini, chocolate chips and walnuts.
  
• Place mixture evenly into muffin tins, bake for 20-25 minutes or until a tooth pick comes out clean. Allow muffins to cool on the counter for 15 minutes and then place in fridge for 20 minutes before eating. This prevents muffins from sticking to liners.

Use a cheese grater like this to grate your zucchini.  I prefer the size shown above.  This is the perfect size to disguise zucchini from picky eaters!

Make sure you give the zucchini time to let go of some of its moisture.  Then, gently roll into paper towels and lightly squeeze to draw out any water.

Avoid overfilling your muffin tins!

Enjoy!