Healthy Vegan Zucchini Chocolate Muffins
Healthy Vegan Zucchini Chocolate Muffins! A perfect breakfast, dessert or snack. Lightly sweetened with whole-wheat flour, zucchini and chocolate chips.
Equipment
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
- In a large bowl, whisk together the flaxmeal with water and stir well. Allow to sit for at least 5 minutes to thicken.
- Preheat the oven to 350 degrees F, then lightly grease a muffin pan and set aside.
- Add the zucchini, melted coconut oil, milk and vanilla and stir to combine. Set aside.
- 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.
- Fold in the chocolate chips, then fill the prepared muffin tin 2/3 of the way full with batter.
- Bake for 20 minutes, or until a toothpick comes out clean and muffins are lightly browned on top.
- 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.
Nutrition
Serving: 1muffinCalories: 217kcalCarbohydrates: 26gProtein: 3gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 0.1mgSodium: 228mgPotassium: 129mgFiber: 2gSugar: 11gVitamin A: 61IUVitamin C: 3mgCalcium: 86mgIron: 1mg