½cupgrass-fed butter, ghee or coconut oil, melted but cooled slightly
¼cuparrowroot starch
¼cupmaple syrup or honey
½cupcoconut sugar
½tspsea salt
½teaspoonbaking soda
¼teaspoonbaking powder
2cupsshredded zucchini, all water pressed out (measured after water has been expressed)
½cupcacao nibs
Instructions
Preheat oven to 350ºF. Line a standard-sized muffin tin with parchment paper muffin cups.
Place the eggs into a blender jar and blend on low until they become whipped and increase in volume.
Add the coconut flour, coconut milk, melted butter, coconut oil or ghee, arrowroot starch, honey (or maple syrup), coconut sugar sea salt, baking soda and baking powder to the blender. Blend until the ingredients are well incorporated, stopping to scrape the sides of the jar with a spatula as needed.
Pour the batter into a large mixing bowl. Toss in the shredded zucchini and cacao nibs and stir until well incorporated.
Scoop the batter evenly into the lined muffin tin, sprinkle each muffin with a few extra cacao nibs and bake for 35-40 minutes or until golden brown and a toothpick inserted into the center comes clean.
Muffins will keep up to one week in the refrigerator or can also be frozen. If freezing, allow to thaw in the refrigerator overnight.