Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, combine dry ingredients: coconut flour, coconut palm sugar, salt, and baking powder.
In a separate bowl, mix wet ingredients: shredded zucchini, almond butter, almond extract, vanilla extract, and milk until smooth.
Gradually fold wet ingredients into dry ingredients until just combined.
Gently fold in dark chocolate chips and raspberries, being careful not to overmix.
Divide batter evenly among the prepared muffin cups.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Allow muffins to cool for 5–10 minutes in the tin, then transfer to a wire rack to cool completely.

Press shredded zucchini in a towel to remove excess moisture. Store in an airtight container.