Simple Zucchini Cacao Muffins (Gluten-free)

These gluten-free, zucchini cacao muffins are ideal for on-the-go breakfast or a quick midday snack. With no refined sugar, these muffins give you a sweet treat without the sugar rush. Simple and easy, these can be baked at the beginning of the week and taken to-go when needed. 

• 2 cups almond meal
• 1/3 cup cacao powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 eggs (or sub flax eggs*)
• 1/4 cup melted coconut oil
• 1/3 cup date syrup
• 1 cup shredded zucchini
• 1 cup raisins 

1.  Preheat oven to 350 degrees F
2. Mix dry ingredients (almond flour, cacao, baking soda, salt)
3. Separately mix eggs (whisked)(or flax egg), coconut oil, and date syrup. Combine with dry ingredients, then fold in zucchini and raisins.
4. Scoop into lined muffin tin, distributing evenly 
5. Bake for ~20 minutes (you’ll know it’s ready when you insert a toothpick and it comes out clean).

*We found that using flaxseed egg, bake time needs to be a few minutes longer and muffins come out a little more moist and less firm (but still delicious!)