HIGH PROTEIN LOW FAT

DIRECTIONS
Preheat the oven to 350ºF and line a muffin tin with muffin cup liners.
In a medium-sized mixing bowl, combine the almond flour, tapioca starch, cocoa powder, baking powder, and sea salt.
Stir in the chocolate chips, then fold in the grated zucchini.
Next add the avocado oil, maple syrup, eggs, and vanilla extract. Mix just until combined, then evenly portion the batter out into the muffin cups. The muffin cups will be quite full but don't worry, the rise will be just right.
Bake until the muffins are puffed in the center, and a toothpick inserted into the center comes out with just moist crumbs, no batter, about 20-25 minutes.
Let the muffins cool for 5-10 minutes on a cooling rack before carefully removing them and placing them on a cooling rack.
Serve right away, or wait for them to cool completely for the deepest chocolate flavor.
Any leftovers can be frozen, then reheated gently at 150ºF until heated through.