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!