Dark Chocolate Espresso Zucchini Muffins

It is amazing how zucchini absolutely disappears in these muffins! If you need an energy boost first thing in the morning then these muffins are perfect for you.  I used dark chocolate cocoa powder, dark chocolate covered espresso beans, espresso chips, and a chocolate protein powder to pack these muffins full of flavor.

Ingredients:

2 small zucchini or 1 large zucchini finely shredded

1 cup almond flour

1 cup all-purpose flour

½ cup dark chocolate cocoa powder

1 scoop chocolate protein powder

1 tablespoon espresso powder

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ cup almond milk

2 egg whites

¼ cup brown sugar

¼ cup granulated sugar (truvia)

1 teaspoon vanilla extract

¼ cup espresso chips

½ cup dark chocolate espresso beans (with a few to sprinkle on the top of each muffin)

Directions:

1. Preheat oven to 350 and spray muffin tins with nonstick spray.
2. Whisk flours, protein powder, cocoa powder, espresso powder, baking powder, baking soda, and salt in a medium bowl.
3. Add zucchini, almond milk, egg whites, vanilla extract, brown sugar, and granulated sugar to a stand mixer and mix on medium to combine.
4. Gradually fold in the dry ingredients.
5. Add in the espresso chips and dark chocolate espresso beans.
6. Use a large cookie scooper to fill muffin tins.  Place 2 or 3 espresso beans gently on the top of each muffin.
7. Bake 25-30 minutes until muffins are baked through.
8. Allow muffins to cool for 10 minutes before removing from muffin tins.
9. Let cool completely on a wire rack.
10. Store in an airtight container.
11. Enjoy!