WITH SWEET HONEY
Start by mixing the oat flour, almond flour, baking soda, baking powder and cinnamon together.
In a separate bowl, whisk together the egg, maple syrup, brown sugar, butter, and vanilla. Add the shredded zucchini and mix to combine.
Add the dry ingredients with the wet and stir to incorporate. Add the chocolate chips and mix together.
Bake for about 16-18 minutes or until a toothpick comes out clean. Let cool in the muffin pan for about 5 minutes before moving to a cooling rack.
These zucchini muffins are freezer friendly and so easy to make! Get the recipe today!