Gluten-Free Zucchini Chocolate Chunk Muffins

Add Coconut Oil (2 Tbsp) and Honey (4 Tbsp) to a small saucepan and heat on low, stirring frequently. Once the oil is melted and the mixture is well combined, remove from heat and let cool for 1-2 minutes.

Add Vanilla Extract (1 tsp) to the mixture and stir.

Add Oat Flour (1 1/3 cups) , Cashew Meal (1/3 cup) , Baking Powder (1 tsp) , Baking Soda (1 tsp) , Simply Organic Cinnamon, Ground (1/2 tsp) , and Salt (1/8 tsp) to a large bowl, then whisk to combine.

In a small bowl, mash the Banana (1) then add the Zucchini (1 cup) and the coconut oil mixture. Stir to combine.

Add three-quarters of the Dark Chocolate Chips (3/4 cup) to the batter and stir, reserving 1/4 cup to sprinkle on top.

Divide batter evenly into 12 greased muffin cups, then sprinkle with Coconut Sugar (1 Tbsp) and the remaining Dark Chocolate Chips (4 Tbsp) .