CHOCOLATE ZUCCHINI BLENDER MUFFINS

CHOCOLATE ZUCCHINI BLENDER MUFFINS

BY Carolyn Ketchum

INGREDIENTS:

2 cups grated zucchini (about 1 medium, or 12 ounces grated)
3 large eggs
1/4 cup avocado oil or melted butter
1/4 cup whipping cream
1/2 tsp vanilla extract
1 1/2 cups almond flour
6 tbsp coconut flour
1/3 cup cocoa powder
1/3 cup Swerve Granular
1 tbsp baking powder
1/4 tsp salt
1/2 cup sugar-free chocolate chips

NUTRITIONAL FACTS:

Calories: 220
Protein: 7g
Total Fat: 17g
Carbohydrates: 19g
Dietary Fiber: 10g
Sugars: 2g
Cholesterol: 55mg
Sodium: 200mg

DIRECTIONS:

Step 1

Preheat oven to 325F and line a muffin pan with paper liners (parchment paper liners work best).

Step 2

In a blender, combine zucchini (does not need to be drained), eggs, oil, whipping cream, and vanilla extract. Blend on medium until well mixed.

Step 3

Add almond flour, coconut flour, cocoa powder, sweetener, baking powder, and salt. Blend again until well combined. By hand, stir in about three quarters of the chocolate chips.

Step 4

Spoon mixture into prepared muffin cups to about 3/4 full (you may get 12 to 14 muffins, depending on your pan). Sprinkle with the remaining chocolate chips and bake 25 to 30 minutes, or until firm to the touch.

Step 5

Remove and let cool in pan 15 minutes, then transfer to a wire rack to cool completely.

Makes 12 to 14 muffins.