Ingredients

• 1/4 cup of Barney Butter Smooth Almond Butter
• 2.5 tablespoons of vanilla or plain organic yogurt
• 1 medium egg
• 1/2 cup of raw sugar
• 1 teaspoon of vanilla extract
• 1 heaping cup of finely grated, peeled zucchini
• 3/4 cup of whole wheat flour
• 1/2 cup of rolled oats
• 1/4 cup of cocoa powder
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of cinnamon
• 1/2 teaspoon of instant coffee (optional – helps intensify the chocolate flavor)
• 1/4 teaspoon of cardamom (optional)
• 1/4 teaspoon of salt
• 1/2 cup of chopped dark chocolate or chocolate chips

Directions

1. Preheat oven to 350F.
2. Spray muffin pan with cooking spray or line with muffin cases.
3. In a large bowl, combine flour, oats, cocoa powder, baking powder, baking soda, cinnamon, cardamom, instant coffee, and salt. Set aside.
4. In a medium bowl, whisk together almond butter, yogurt, egg, sugar, and vanilla extract. Stir in zucchini.
5. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened.
6. Fold in chocolate chunks.
7. Divide batter evenly between muffin cases.
8. Bake for about 20 minutes or until a knife inserted into the center of a muffin comes out clean.
9. Cool for 10 minutes in pan. Remove and let cool on a wire rack before serving.