Makes about 12 muffins
- 1 cup coconut sugar
- 1/2 cup coconut oil
- 2 large eggs
- 2 teaspoons organic vanilla
- 1 1/2 cups cassava flour
- 3/4 cup cocoa powder (I like this brand)
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon sea salt
- 1 1/2 cups shredded zucchini (or about 2 medium-sized)
- 1/2 cup pumpkin seeds (optional for topping – substitute walnuts or pecans if you prefer)
- Preheat your oven to 350 degrees F.
- Lightly grease your muffin tin (or use some parchment cupcake liners)
- In a large mixing bowl, mix together the sugar and coconut oil on medium-low speed until creamy (about 30-60 seconds).
- Add eggs and vanilla, mixing on low until just blended.
- In a medium mixing bowl, stir together your dry ingredients (flour, cocoa powder, baking powder and salt).
- Slowly add the dry ingredients into your egg mixture and mix on low until just moistened.
- Add shredded zucchini and fold in until it’s evenly mixed.
- Fill muffin tin cups about 2/3 full with batter. Sprinkle pumpkin seeds on top.
- Bake for 22-25 minutes.
- 10.Allow to cool completely before eating (overnight if possible).
Storage: Store in an airtight container on the counter and they’ll last about 3 days (if you don’t eat them by then – ha!). If you expect to store them up to a week, I recommend refrigerating them. You can also double or triple this batch and freeze the extras for many breakfasts to come.