Zucchini Muffin "Tops" with Chocolate Drizzle

These could hands down be the best muffins I've curated so far, and I'm excited to share them with you today! I call them "muffin tops" only because they are thinner than other muffins, but they are dense and loaded with fiber & nutrients!

These are gluten-free, include zero refined sugars, and are plant-based and paleo. Sometimes I add a scoop of protein or collagen powder to add some 'oomph!

Makes: 12 muffins
Time: 30 minutes


Ingredients:

Muffins:

• 1 1/2 cup organic almond flour (I use Bob's Red Mill)
• 3 TBSP Gluten Free Rolled Oats
• 2 - 3 TBSP raw coconut sugar (you can substitute with maple syrup or honey)
• 1/4 mashed ripe banana (use more for extra banana-y sweetness)
• 1/2 organic zucchini - shredded
• 1 1/2 TBSP coconut oil
• 1 flax egg (1 tbsp flax meal mixed with 3 tbsp filtered water)
• 3 TBSP nut milk
• Sea salt to taste
• 1 tsp baking soda

Chocolate Drizzle:

• 1/4 cup vegan dark chocolate (I use 100% cacao and suggest Pasha Chocolate, Eating Evolved, or Enjoylife foods)
• 1 tsp coconut oil
• 2 tsp nut milk

Directions:

1. Preheat oven to 350 degrees. Lightly oil your muffin pan. I used coconut oil
2. In a large mixing bowl, add almond flour, oats, coconut sugar, baking soda and sea salt and mix well. Then, add mashed banana, zucchini, coconut oil, flax egg and nut milk. 
3. Mix all together until you have a batter consistency (add more flour if the consistency is too wet, or more nut milk if it's too dry)
4. Poor into oiled muffin trays and bake for 15-20 minutes or until browned on the edged and cooked through in the middle. They should be soft and moist, but not liquid. 
5. While muffins are cooking, make your drizzle. In small sauce pan, add chocolate, oil, and nut milk and heat over low heat, stir constantly to prevent burning or sticking. Once melted, remove from the heat.
6. Once muffins are done and have cooled, add the chocolate coconut drizzle & enjoy!

These will store in the fridge for one week or longer in the freezer!

ENJOY!!!