Vegan Chocolate Zucchini Muffins
Indulge in these moist and fluffy vegan muffins, perfectly spiced and loaded with chocolate chips. Made with whole grains and naturally sweetened with banana and maple syrup, these zucchini-packed treats are an irresistible healthy snack or breakfast option that stays soft for days.
Instructions
- 1
Preheat the oven to 375 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners.
- 2
Grate the zucchini (2 cup), then thoroughly squeeze it with a paper towel to remove all excess water. Melt the coconut oil (0.25 cup) and let it cool.
- 3
In a small bowl, prepare the egg (2 flax) by mixing 2 tbsp flax meal with 6 tbsp water; let it sit for 5 minutes to thicken.
- 4
In a large mixing bowl, beat together the banana (0.5 cup), maple syrup (0.25 cup), brown sugar (0.25 cup), coconut oil (0.25 cup), and vanilla extract (1 tsp) until smooth. Mix in the thickened egg (2 flax).
- 5
Sprinkle the ground cinnamon (1 tsp), baking soda (0.5 tsp), baking powder (0.5 tsp), and kosher salt (0.5 tsp) over the batter and stir to combine.
- 6
Add the white wheat flour (2 cup) and mix on low speed until the flour just disappears.
- 7
Hand-fold in the shredded zucchini (2 cup) and mini vegan choc chips (0.33 cup).
- 8
Fill the muffin cups 0.75 of the way and bake for 20-25 minutes until a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a wire rack.
Nutrition Facts
Per portion