No Flour Zucchini Chocolate Chip Muffins
These are next level delicious. They actually might rival the ones I use to make at my cafe  and I was so famous for.Â
Perfect all year round and for Passover.Â
Ingredients
For the Cashew Butter:
1 .5 cup unsalted cashews
2-3 tbsp oil
For the Muffin:
1 medium zucchini, finely grated (about 1 cup)
2 large eggs
1/3 cup pure maple syrup or honey
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
• Optional add-ins: 1/2 cup dark chocolate chips or chopped nuts
Instructions
Chop your nuts in a food processor,  then add the oil and  blend for a few seconds till you have a smooth,  slightly liquidy nut butter.Â
In a large bowl, add your cashew butter, zucchini and rest of the ingredients and mix with a spatula.Â
Pour into a paper lined muffin tray till the top of the cup.Â
Bake on 350F for 18 minutes the tops should be browned and soft but not jiggly.Â
Cool completely and then eat.Â