No Flour Chocolate Zucchini Muffins

Ingredients (for 9 muffins)

• 1/2 cup (128 g) almond butter
• 1 ripe medium-sized banana (100 g or 1/2 cup mashed)-(or applesauce)
• 1 large egg
• 1/8 cup (40 g) honey or maple syrup
• 1/4 cup (20 g) unsweetened cocoa powder
• 2 Tbsp. (14 g) ground flax-seed
• 1 tsp. vanilla extract
• 1/2 tsp. baking soda
• 1 cup (100 g) zucchini, shredded and squeezed of excess liquid
• 1/4 cup (60 g) chocolate chips

• Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
• Add all ingredients except for zucchini and chocolate chips to a bowl and mix until batter is smooth and creamy. Stir in shredded zucchini and chocolate chips by hand.
• Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full.
• Bake for 20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an airtight container for up to a week.