Zucchini Chocolate Chip Muffins

11 oz. Gluten Free Flour Mix
1 Tblsp baking powder
1/4 tsp xanthan gum

1/2 tsp salt

1 tsp stevia

1/2 tsp cinnamon

1/4 tsp ground ginger

1/4 tsp nutmeg
3 eggs

1/2 c oil

1 c almond milk

1 tsp vanilla

1 packed cup shredded zucchini or 2 cups frozen, thawed and drained

1/2 c mini chocolate chips

Preheat oven to 375.  In large mixing bowl, whisk together dry ingredients.  Blend the wet ingredient in blender. Whisk together the wet and dry ingredients. Stir in the chocolate chips by hand.
Cover bowl with plastic wrap and let sit for 30 minutes. Spoon the batter into 12 greased muffin cups and sprinkle with coconut sugar or raw sugar. Bake for 20 minutes or until toothpick comes out clean. Cool muffin pan on wire rack for 10 minutes and then remove muffins and place on wire rack. Let cool for 10 minutes before eating.