Zucchini Chocolate Chip Mini-Muffins (Gluten Free)

1. 1

   1. In a medium bowl, combine coconut flour, salt, baking soda and cinnamon.

2. 2

   2. In a large bowl, combine eggs, oil, agave and zucchini.

3. 3

   3. Mix dry ingredients into wet thoroughly.

4. 4

   4. Stir in chocolate chips.

5. 5

   5. Grease a mini muffin tin with grapeseed oil and lightly dust with coconut flour.

6. 6

   6. Spoon approximately 1 tablespoon of batter into each muffin tin.

7. 7

   7. Bake at 350u00b0 for 18-22 minutes.

8. 8

   8. Cool and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.