Flourless Chocolate Carrot + Zucchini Muffins

Display units in Metric

1	cup	grated zucchini
1	cup	grated carrot
1	cup	nut butter (your choice of pumpkin seed, sunflower seed, peanut, almond, etc.)
2	large	ripe bananas mashed
2	large	eggs
¹⁄₄	cup	pasteurized honey
¹⁄₄	cup	maple syrup
¹⁄₂	cup	cocoa powder
¹⁄₄	cup	old-fashioned gluten free oats
¹⁄₄	cup	chia seeds
2	tsp	vanilla extract
1	tsp	baking soda
¹⁄₂	cup	organic dark chocolate chips

Preheat oven to 375 degrees F.

Spray two 12-cup muffin tins and set aside.

Grate the zucchini and carrot and be sure to squeeze out excess liquid from both.

Add all ingredients except for the grated zucchini and carrot and chocolate chips to a blender and blend on high until smooth and creamy.

Fold in zucchini, carrot and chocolate chips (you can add directly to the blender pitcher or you can transfer mixture to a bowl first).

Bake for 15-20 minutes or until cooked fully and fluffy (when you press down, they bounce back).

Preheat oven to 375 degrees F.
Spray two 12-cup muffin tins and set aside.
Grate the zucchini and carrot and be sure to squeeze out excess liquid from both.
Add all ingredients except for the grated zucchini and carrot and chocolate chips to a blender and blend on high until smooth and creamy.
Fold in zucchini, carrot and chocolate chips (you can add directly to the blender pitcher or you can transfer mixture to a bowl first).
Bake for 15-20 minutes or until cooked fully and fluffy (when you press down, they bounce back).

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