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

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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.

In a large bowl, add your cashew butter, zucchini and rest of the ingredients and mix with a spatula.

Pour into a paper lined muffin tray till the top of the cup.

Bake on 350F for 18 minutes the tops should be browned and soft but not jiggly.

Cool completely and then eat.