Healthy Gluten Free Double Chocolate Zucchini Muffins

Directions

1. 1
   Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 12 cavity muffin pan, or line with paper liners.
2. 2
   In a large bowl, whisk together the oat flour, tapioca starch, cocoa powder, baking soda, xanthan gum, cinnamon/espresso powder (if using), and salt. Stir in the melted coconut oil.
3. 3
   In a separate bowl, whisk together the sugars, milk, apple sauce, eggs, and vanilla extract.
4. 4
   Stir the wet ingredients into the dry ingredients, just until incorporated.
5. 5
   Add the shredded zucchini and mini chocolate chips, and stir until evenly distributed.
6. 6
   Spoon into prepared muffin pan.
7. 7
   Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
8. 8
   Allow the muffins to cool in the pan for 5 minutes, before removing to a wire cooling rack. Cool completely before storing in an airtight container.