I took my favorite fiber rich, and nutrient dense cookie recipe, added zucchini and turned it into a muffin!!

Ingredients

• 1 can of chickpeas, strained and rinsed

• 1/4 cup tahini

• 1/4 cup nut butter of choice

• 1/4 cup monk fruit

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• pinch of salt

• 1/3 cup garbanzo flour

• 1/3 cup chocolate chips (no sugar added)

• 1 cup zucchini shredded with water squeezed out

• 2 Tbsp olive oil

• 1 egg

• 1 tsp of cinnamon (optional)

Instructions

• Preheat oven to 350°F

• Blend it all (except chocolate chips) in a food processor.

• Add chocolate chips

• Pour into muffin tin

• Bake for 20 min or so