1cupzucchinigrated and then squeezed free of excess liquid
1cupcreamyno salt almond butter (you can substitute any nut butter, but I love the sweet taste of the almond butter)
1/4cupbrown rice syrupyou can use maple syrup as a replacement
2eggs
1/2tablespoonchia seedsyou can leave these out if you don't have them, but your muffins will be a little stickier
2tablespoonsground flax seeds
1teaspoonapple cider vinegar
1teaspooncinnamon
1/2teaspoonbaking soda
1/4cupdried cranberriesor other preferred dried fruit
1/4cupmini chocolate chipsoptional
Instructions
Preheat oven to 375 degrees and prepare a regular sized muffin tin (either with muffin liners or by spraying the tin with cooking spray). Add all the ingredients together in a mixing bowl and stir until combined. Fill your muffin tin with the mixture. (I filled each compartment almost all the way full and got 9 muffins). Bake for 18-20 minutes, or until the edges are light brown. Take them out of the oven and let the tray and muffins cool completely. Use a butter knife to gently take the muffins out of the tin and cool them completely before storing.
I personally had no problem with sticking of the muffins, but do make sure they are completely cool before taking out of the tin. Also, they will stay a little sticky on top, so they are best stored in the fridge or freezer.
Note to parents - this recipe has a few ingredients that are not recommended for kids under one. You would want to avoid the egg whites and honey for these youngsters.
Notes
Adapted from the recipe Flourless Almond Butter Zucchini Muffins by Eating Bird Food