Flourless Chocolate Zucchini Mini Muffins

These Flourless Chocolate Zucchini Mini Muffins are not only easy to make but
are kid approved; even with the added veggies and fruit.

Servings: 24 muffins

Author:

Breakfast Snack

Muffins zucchini

Instructions

1 Preheat oven to 375 degrees and grease or line a mini-muffin tin.
2 Add all ingredients to high-speed blender except the zucchini and chocolate
chips. Blend until well combined. Batter will be smooth. (I use a Blendtec
blender, on 2 speed for 5 seconds).
3 Add shredded zucchini and chocolate chips to blender and whirl for 3 to 5
seconds.
4 Pour into prepared muffin cups. Fill each cup almost to the top. Stir batter
after every few cups, so chocolate chips don’t sink to the bottom of the blender
jar.
5 Bake for 15 minutes, or until tops of muffins are set, and a toothpick comes out
clean.
6 Remove from oven and let cool in the pan for 5 to 10 minutes before removing.
7 -Store in air-tight container for up to 3 days at room temperature.

-Muffins can also be frozen for up to 3 months in an air-tight container