Delightful Dark Chocolate Chunk Muffins

Preheat your oven to 350, then mix:
    •    2 eggs
    •    1 c. unsweetened vanilla almond milk
    •    1 c. shredded zucchini (peeled before shredding)
    •    1 tsp. vanilla
    •    3 tbsp. agave syrup
Whisk well then add:
    •    1/2 c.  Quinoa (uncooked, dry; preferably red)
    •    1 tsp. baking soda
    •    1/2 c. gluten free pancake mix
    •    1 tsp cocoa powder
    •    1 1/2 scoops JaylabPro Chocolate Protein powder

Blend more till smooth.  If desired, add 1/2-3/4  c. dark chocolate chips or chunks.   Note: Your batter will be very wet.  Pour the batter into muffin tins, bake till they spring when you touch them, about 15-20 minutes.  Let them rest on a counter for 10-15 minutes to cool. The quinoa becomes nutty and delicious within the muffins.  These are best served cooled.
 
Makes 1 Dozen.

Nutrition Facts: (per 1 muffin)

Calories: 86
Protein: 4 gms
Carbohydrates: 13 gms
Fat: 2 gms

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