Double Chocolate Carrot Zucchini Muffins

Preheat your oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease each cup with coconut oil to prevent sticking.
In a large bowl, add the eggs, apple sauce, pure maple syrup, and vanilla extract. Whisk for about 1-2 minutes until slightly frothy.
3 large eggs, ¼ cup unsweetened apple sauce, ⅓ cup pure maple syrup, 1 teaspoon pure vanilla extract
Sift the almond flour, cacao powder, baking soda, and sea salt into the wet ingredients. Gently stir until just combined, taking care not to over-mix.
2 cups fine blanched almond flour, ⅓ cup cacao powder, ½ teaspoon baking soda, ¼ teaspoon fine sea salt
Carefully fold in the shredded zucchini, carrot, and chocolate chips until evenly distributed throughout the batter.
¾ cup shredded zucchini, ½ cup shredded carrot, ½ cup dark chocolate chips
Using a spoon or cookie scoop, divide the batter evenly among the muffin cups, filling each about three-quarters full.
Place the muffin pan in the oven and bake for 18-20 minutes. The muffins are ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Allow the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.