Zucchini Chocolate Chip Mini-Muffins (Gluten Free)

• 1/4 cup coconut flour
• 1/4 teaspoon celtic sea salt
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 2 eggs
• 1/4 cup grapeseed oil
• 1/4 cup agave nectar
• 1 1/2 cups grated zucchini (do not pack down when measuring)
• 1/2 cup dark chocolate, 73%

1. 1. In a medium bowl, combine coconut flour, salt, baking soda and cinnamon.
2. 2. In a large bowl, combine eggs, oil, agave and zucchini.
3. 3. Mix dry ingredients into wet thoroughly.
4. 4. Stir in chocolate chips.
5. 5. Grease a mini muffin tin with grapeseed oil and lightly dust with coconut flour.
6. 6. Spoon approximately 1 tablespoon of batter into each muffin tin.
7. 7. Bake at 350u0b0 for 18-22 minutes.
8. 8. Cool and serve.

coconut flour, celtic sea salt, baking soda, cinnamon, eggs, grapeseed oil, nectar, zucchini, dark chocolate

Taken from www.food.com/recipe/zucchini-chocolate-chip-mini-muffins-gluten-free-421431 (may not work)