These chocolate zucchini muffins are sweetened entirely with fruit which makes them perfect for breakfast, but they are sweet enough for snacking or as a dessert too!
Pre-heat your oven to 350 degrees F and grease your muffin tin well (coconut oil is recommended). Mix up your flax egg and set aside.
In a large bowl combine all dry ingredients and mix to thoroughly combine.
In a food processor or high speed blender, add all wet ingredients EXCEPT the zucchini and apple cider vinegar. Blend until well-combined and very smooth then add to the dry ingredients. Gently fold the dry ingredients into the wet until combined.
When finished baking, leave in the muffin tins for 10-15 minutes and then loosen with a knife and remove from the tin and place on a cooling rack. Store muffins in a covered container for 1-2 days refrigerated or 3-4 days refrigerated.