servings: 12 + macros: 0V + 0P + 1C + 1F
Preheat oven to 350°F and line a 12-cup muffin tin with silicone OR parchment paper cups. Set aside.
Then, add almond butter, honey OR monkfruit, cocoa powder, 1/4 tsp sea salt, baking soda, egg and vanilla extract to a large bowl. Stir to combine.
Next, fold in zucchini and chocolate chips with a spatula until fully incorporated.
Pour batter evenly into each muffin cup, top with additional chocolate chips [if desired] and a pinch of flaky sea salt.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool slightly before enjoying!