Follow our instructions for best results!
Pre-heat oven to 350F degrees. Line a muffin pan with muffin liners/ cups. Add the rolled oats to a high power blender and work it for about a minute. Transfer to a large bowl.
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To the oat flour bowl add almond flour, cacao powder, baking powder and sea salt and stir well to combine.
2
In a separate bowl add liquid ingredients, that's the shredded zucchini, maple syrup, eggs and olive oil. Whisk to combine.
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Add dry ingredients to the wet ingredients bowl and fold it to combine. Then fold in chocolate chips.
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Pour batter into muffin cups or muffin pan, about 3/4 full. Top with chocolate chunks. Bake for 25-28 minutes.
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Transfer baked chocolate zucchini muffins to a cooling rack. While the muffins are still hot and chocolate chunks soft, add a pinch of sea salt to each muffin.
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