Mini Chocolate Muffin Escapes

Here's a mini mid-week escape! You're welcome!!

 

Mini Chocolate Muffin Escapes

Ingredients

4 large eggs

½ cup maple syrup

½ cup organic applesauce

½ tsp organic vanilla extract

1 medium zucchini grated (about ¾ cup)

1/3 cup organic coconut flour

¼ cup cacao powder

3 tablespoons arrowroot powder

1 tsp ground cinnamon

A pinch of pink Himalayan salt (or sea salt)

½ cup Enjoy Life Mini Chocolate Chips (plus ¼ cup for toppings)

Directions

1.      Preheat oven to 350°F. Using a mini muffin tin fill with unbleached mini muffin liners (or grease with coconut oil. Note: muffins may be slightly different texture if not in liners).

2.      Combine the eggs, maple syrup, applesauce and vanilla in a mixing bowl.  Using a wire whisk, whisk until completely mixed.

3.      Grate the medium zucchini, place in a paper towel and squeeze the excess water from the grated zucchini.

4.      In a food processor, or high speed blender, combine coconut flour, cacao powder, arrowroot, cinnamon, and pink salt. Blend until combined.

5.      Add the wet mix from step #2 to the dry mix in Step #4 in the food processor. Process until smooth. Add in the grated zucchini and process on high about 2 minutes.

6.      Stir in the mini chocolate chips.

7.      Fill each muffin liner about ¾ full and top with additional mini chocolate chips.

8.      Bake 15-18 minutes. Muffins will look slightly moist. Allow 5 minutes to cool and enjoy!