Ingredients

• cooking spray
• 1.5 cups almond flour
• 1 cup dairy-free and gluten-free chocolate chips
• 0.25 cups coconut flour
• 0.75 teaspoons baking soda
• 0.5 teaspoons sea salt
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 3 eggs
• 0.33 cups brown sugar
• 0.25 cups almond oil
• 2 tablespoons maple syrup
• 1 teaspoon grated orange zest
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini , patted dry
• 1 tablespoon unsweetened almond milk , Optional

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
2. 2 Mix almond flour, chocolate chips, coconut flour, baking soda, salt, cinnamon, and nutmeg together in a small bowl.
3. 3 Beat eggs in a large bowl with an electric mixer until light and frothy. Add brown sugar, almond oil, maple syrup, 1 teaspoon orange zest, and vanilla extract; mix well. Stir in zucchini. Fold in almond flour mixture until well blended. Thin batter with almond milk if it appears too thick.
4. 4 Divide batter among prepared muffin cups.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Let cool for 2 to 3 minutes.
6. 6 Combine confectioners' sugar, orange juice, and 1 teaspoon orange zest in a bowl; beat with an electric mixer on high speed until glaze is smooth. Spoon glaze over muffins. Let stand for 5 minutes; transfer to a wire rack to cool.

Nutrition per serving