Vegan Chocolate Zucchini Muffins
Healthy vegan zucchini muffins make for easy breakfast on the go or an afternoon snack
Ingredients
- 1/2 cup all-purpose flour
- 1/8 cup almond flour
- 1/8 cup cocoa powder
- 1/6 cup coconut sugar
- 3/4 tsp baking powder
- 3/8 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1 over-ripe banana, mashed
- 1/2 cup grated zucchini (don’t squeeze the water out)
- 1/2 tbsp almond milk
- 1/2 tsp vanilla extract
- 1/8 cup chocolate chips + more for topping
Directions
- Preheat oven at 350°F and grease muffin tray.
- In a bowl, mix all dry ingredients: flour, almond meal, cocoa powder, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix wet ingredients: bananas (mash with a fork), grated zucchini almond milk, and vanilla.
- Pour half of dry mixture into wet mixture stirring just until combined. Repeat.
- Fold in chocolate chips.
- Fill sprayed muffin tin evenly with batter; Top each muffin with additional chocolate chips.
- Bake for about 20-22 minutes, or until set. Cool on a wire rack. Store cooled oatmeal cups in an air-tight container in the refrigerator.
by Gurleen 