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healthy vegan zucchini muffins

Healthy Vegan Zucchini Chocolate Muffins

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: breakfast, bread, baking
  • Method: oven
  • Cuisine: American
  • Diet: Vegan

Description

Healthy Vegan Zucchini Chocolate Muffins! A perfect breakfast, dessert or snack. Lightly sweetened with whole-wheat flour, zucchini and chocolate chips.

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: breakfast, bread, baking
  • Method: oven
  • Cuisine: American
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: breakfast, bread, baking
  • Method: oven
  • Cuisine: American
  • Diet: Vegan
Scale

Ingredients

  • 2 tablespoons flaxmeal
  • 1/4 cup water
  • 1 cup shredded zucchini, squeezed of excess moisture
  • 1/2 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 cup + 2 tablespoons non-dairy milk
  • 1 cup regular all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/2 cup sugar (I tested both cane and coconut sugar– both work!)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup dark chocolate chips

Instructions

  1. In a large bowl, whisk together the flaxmeal with water and stir well. Allow to sit for at least 5 minutes to thicken.
  2. Preheat the oven to 350 degrees F, then lightly grease a muffin pan and set aside.
  3. Add the zucchini, melted coconut oil, milk and vanilla and stir to combine. Set aside.
  4. In another bowl, whisk together the flours, sugar, baking soda, powder and salt until well combined, then add to the wet. Stir until just combined, taking care not to overmix.
  5. Fold in the chocolate chips, then fill the prepared muffin tin 2/3 of the way full with batter.
  6. Bake for 20 minutes, or until a toothpick comes out clean and muffins are lightly browned on top.
  7. Remove from the oven and let cool slightly, then remove the muffins and finish cooling on a cooling rack. Leftovers can be stored in an airtight container for up to 4 days in the fridge. To enjoy again, I recommend reheating slightly in the microwave for 15-20 seconds.

Find it online: https://www.delishknowledge.com/healthy-vegan-zucchini-chocolate-muffins/

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