Chocolate Peppermint Zucchini Muffins

What You’ll Need:

• 2c almond flour⁠
  
• 1/4c cacao powder⁠
  
• 1/4 tsp baking soda⁠
  
• 1/4 tsp sea salt⁠
  
• 1/4c avocado oil or coconut oil
  
• 1/4c granulated monk fruit sweetener or maple syrup + 2 tbsp yacon syrup 
  
• 3 pastured eggs⁠
  
• 1 medium grated zucchini⁠
  
• 1/2 tsp peppermint extract ⁠
  
• optional top with dark sugar-free chocolate chips 
  
  

Dairy Free - Refined Sugar Free - Paleo  - Gluten Free

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Preparation:

1. Preheat your oven to 350.
2. Mix your dry ingredients, and then separately mix your wet ingredients (including the grated zucchini).
3. Pour wet into dry and mix well.
4. Use an ice cream scoop or spoon to scoop batter into parchment muffin liners and then bang entire tray on counter to even out and remove air bubbles.
5. Pop in the oven for 25 minutes, or until knife comes out clean (might need a little longer depending on oven).
6. Let cool completely and enjoy!⠀⠀