Almond Flour Chocolate Zucchini Muffins Recipe

Preheat the oven to 350 degrees F. Line a muffin tray with muffin papers.
Whisk the eggs, pure maple syrup, grated zucchini, and pure vanilla extract together in a mixing bowl (wet ingredients).
In a separate bowl, stir together the dry ingredients.
Pour the wet mixture into the mixing bowl with the dry mixture and stir well until well-combined.
Pour muffin batter into the muffin tray, filling the holes 3/4 of the way up. Bake on the center rack of the oven 18 to 22 minutes, or until muffins are cooked through. Insert a digital thermometer into the center of a muffin to check for doneness. If the internal temperature is 190 degrees Fahrenheit or higher, the muffins are ready!
Remove from oven. Allow muffins to cool all the way to room temperature before peeling off a muffin paper to enjoy. If you peel the muffins while they are still warm, you will love much of the muffin to the paper liners.