Double Chocolate Muffins with Zucchini and Chocolate Pecan Streusel

Dark chocolate meets breakfast or a quick snack in this vegan muffin.

For the Muffins:
3/4 C White Whole Wheat Flour (4 1/4 oz)
1/4 C Almond Flour (1 1/4 oz)
1/2 C Dark Unsweetened Cocoa (2 1/2 oz)
1/2 C Light Brown Sugar (3 3/4 oz)
1 tsp Baking Soda
1/2 tsp Baking Powder
1/8 tsp Sea Salt
1/2 tsp Ground Cinnamon
3/4 C Bittersweet, Vegan, Chocolate Chips (5 oz)
1 1/2 C Shredded Zucchini, about 1 medium (8 oz)
1/3 C Coconut Oil, melted and cooled (2 1/2 oz)
1/3 C + 2 Tbs Unsweetened Apple Sauce (4 1/4 oz)
1 tsp Vanilla Bean Paste (or Vanilla Extract)

For the Streusel:
2 Tbs Almond Flour
3 Tbs Whole Wheat White Flour
2 Tbs finely chopped Pecans
1/2 tsp Ground Cinnamon
2 1/2 Tbs Light Brown Sugar
1/8 tsp Sea Salt
1 Tbs Dark Unsweetened Cocoa
1 Tbs + 1 tsp Coconut Oil, melted and cooled

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