CHOCOLATE CHIP ZUCCHINI MUFFINS

 

4 large eggs

1 large ripe banana

2 tsp. pure vanilla extract

1⁄2 cup dry rolled oats (gluten-free)

2 Tbsp. cocoa powder

1 tsp. baking powder

1 medium zucchini, grated

1⁄4 cup mini-chocolate chips

1. Preheat oven to 375° F.

2. Line muffin pan with 12 muffin papers and lightly coat with spray;

set aside.

3. Place eggs, banana, extract, oats, cocoa powder, and baking

powder in blender; cover and blend until smooth.

4. Pour egg mixture into a medium mixing bowl. Add zucchini and

chocolate chips; stir to combine.

5. Divide batter evenly among prepared muffin cups.

6. Bake for 15 to 18 minutes, or until golden brown and toothpick

inserted into the center comes out clean.

7. Transfer muffins to cooling rack. Serve immediately, or store

refrigerated in an airtight container for up to 4 days.