HAPPY NEW YEAR! What the heck even happened to this blog? Funny what happens when you have a 3rd baby! Priorities shift and so does your attention. But I’m missing having a spot on the web for all of my favorite clean recipes so let’s see if we can’t add a few more goodies into the mix.
This one right here is an all time favorite from my girl, Cara Clark Nutrition. It’s honestly the best paleo muffin recipe I’ve ever tasted and I make them time and time again.
So good you’d never suspect they’re CLEAN!
So give them a try and let me know in the comments section what you think! I hope you love them as much as my family!
Blender Dark Chocolate Zucchini Muffins
Makes 8-10 muffins
1/2 cup pumpkin puree
1/2 cup natural almond butter
1 teaspoon vanilla extract
1/4 cup cacao powder
1/4 cup raw honey
1/2 teaspoon baking soda
dash sea salt
1/2 large zucchini, shredded and squeezed dry with a clean kitchen towel (about 1 cup)
2-3 tablespoons mini dark chocolate chips
Heat oven to 375 degrees F.
In a blender, blend all ingredients except zucchini and chocolate chips.
Fold in zucchini.
Pour into silicone muffin cups or lined muffin tin until 3/4 full.
Top with 2-3 Tablespoons mini dark chocolate chips.
Bake at 375 degrees F for 20-25 minutes. Let cool at least 10 minutes before removing.
An original recipe by Cara Clark Nutrition