VEGAN CHOCOLATE ZUCCHINI MUFFINS ( DAIRY, EGG and GF* FREE)

VEGAN CHOCOLATE ZUCCHINI MUFFINS ( DAIRY, EGG and GF* FREE)

You’d never guess these incredibly moist  Vegan Chocolate Zucchini Muffins have zero eggs and are packed with protein and veggie! Easy healthy breakfasts on-the-go.

INGREDIENTS

  • ½  cup oat flour mill
  • ¼ cup walnut or almond meal
  • ½ cup unbleached wheat flour or GF chickpeas flour
  • ¼ cup cocoa powder ( I used half cacao half carob)
  • ½ cup  cane sugar
  • ¾ tsp baking soda with 1tbs of lemon juice
  • ½ tsp cinnamon
  • 1 tsp vanilla extract
  • 1-2 small over-ripe bananas, mashed
  • 1/2 cup grated zucchini (don’t squeeze water out)
  • Egg replacement: ½ cup of coconut oil or vegetable with 2 tbs of chia seeds
  • ¼ cup of coconut water or almond milk or non dairy milk
  • Optional: ¼ cup cacao nibs or chocolate chips + more for topping

INSTRUCTIONS

  1. Preheat oven to 380F. Grease muffin tins and set aside.
  2. Separately mix chia seeds with the oil and let it sit for a few minutes.
  3. Meanwhile place all the dry ingredients: oats, flour, almond meal, cocoa powder, sugar and cinnamon in a medium mixing bowl, stirring until combined.
  4. Blend the zucchini in a mixer together with bananas, almond milk, and vanilla.
  5. Combine the wet mixture with the dry ingredients and soda with lemon juice.  
  6. Fold in cacao nibs or chocolate chips.
  7. Fill sprayed muffin tin evenly. Optional top each muffin with additional chocolate chips.
  8. Bake for about 25 minutes, or until set (380F )

 

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