Chocolate Chip Zucchini Mini-Muffins (Gluten Free)

Ingredients

• ¼ cups Coconut Flour
• ¼ teaspoons Celtic Sea Salt
• ¼ teaspoons Baking Soda
• 1 teaspoon Cinnamon
• 2 whole Eggs
• ¼ cups Grapeseed Oil
• ¼ cups Agave Nectar
• 1-½ cup Grated Zucchini (do Not Pack Down When Measuring)
• ½ cups Dark Chocolate 73%

Preparation Instructions

1. In a medium bowl, combine coconut flour, salt, baking soda and cinnamon
2. In a large bowl, combine eggs, oil, agave and zucchini.
3. Mix dry ingredients into the wet thoroughly.
4. Stir in chocolate chips.
5. Grease a mini muffin tin with grapeseed oil and lightly dust with coconut flour.
6. Spoon approximately 1 tablespoon of batter into each muffin tin.
7. Bake at 350° for 18 to 22 minutes.
8. Cool and serve.