Ingredients:

• 1 cup cooked and cooled quinoa
• 1 cup grated zucchini, excess moisture squeezed out
• 2 eggs
• 1/3 cup maple syrup
• 1/4 cup unsweetened applesauce
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup dark chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, mix grated zucchini, eggs, maple syrup, applesauce, melted coconut oil, and vanilla extract.
3. In another bowl, whisk together almond flour, cocoa powder, baking powder, baking soda, cinnamon, and salt.
4. Stir the dry ingredients into the wet ingredients until just combined.
5. Fold in the cooked quinoa and chocolate chips (if using).
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.