Recipe by Sarah's CookBook (@sarahs.cookbook on Instagram)
Ingredients
2 cups shredded zucchini
1 banana mashed
1/4 cup coconut oil, melted
1/4 cup agave
1 tsp vanilla extract
2 large eggs
2 tablespoons cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups oat flour
some oats for sprinkling
1/3 cup of Vermont Nut Free Chocolates Semi-Sweet Chips
Instructions
Preheat the oven to 375 degrees.
Line and lightly grease muffin tin. Grate the zucchini, then thoroughly squeeze it with a paper towel to remove as much water as you can. Melt your coconut oil and let it come to room temperature. Mix together the banana, agave, coconut oil, and vanilla extract until smooth. Add the eggs and mix again until combined. Sprinkle the cinnamon, baking soda, baking powder, and salt over the top of the batter, then mix to combine. Add in the flour, then slowly mix just until the flour disappears. Then, fold in the zucchini and chocolate chips.
Scoop the batter into the prepared muffin cups, filling them 3/4 of the way. Sprinkle some extra chocolate chips and some oats on top and bake for 20-25 minutes on 375.
When ready to eat, I like to toast the muffins a bit and add a pad of butter. Enjoy!
-Sarah