INGREDIENTS
1 cup
shredded zucchini
1
medium ripe banana, mashed
2 tbsp
coconut oil, melted
2
eggs
1/4 cup
maple syrup
1/4 tsp
sea salt
1 1/2 cups
almond flour
3/4 cup
tapioca flour
1/3 cup
cacao powder or unsweetened cocoa powder
1 tsp
baking soda
3/4 tsp
ground cinnamon
1/2 tsp
nutmeg
1 tsp
pure vanilla extract
1/3 cup
almond milk
1 cup
dairy-free soy-free chocolate chips (depending on how chocolatey you want your muffins)