Chocolate Chip Raspberry Zucchini Muffins
Author: Krista
Serves: 12 muffins
- ½ cup coconut flour
- ⅓ cup coconut palm sugar
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1½ cups shredded zucchini
- ½ cup almond butter
- ¼ teaspoon almond extract
- ½ teaspoon vanilla extract
- ½ cup milk (I used unsweetened cashew milk)
- ⅓ cup dark chocolate chips
- 12-24 raspberries
- Preheat oven to 350 degrees.
- Combine the dry ingredients in a bowl.
- In a separate large bowl, combine the wet ingredients. Add the dry ingredients to the wet ingredients and stir until combined.
- Gently fold in the chocolate chips. Spoon even amounts of the batter into a 12-cup muffin pan.
- Place 1-2 raspberries on each muffin top, slightly pressing them into the batter.
- Bake in the oven for 15-20 minutes. Check at 15 minutes and each minute after. The muffin tops/edges should be golden brown.
Recipe by Destination Delish at https://www.destinationdelish.com/chocolate-chip-raspberry-zucchini-muffins/
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