Love me a muffin that makes me feel happy like a cupcake but is made with secretly healthy ingredients! These vegan Chocolate Zucchini Muffins are just that.
1cupshredded zucchini(squeezed out and lightly packed)
¾cupgluten free flour
⅓cupoat flour
⅓cupalmond flour
½cupchocolate chips
Instructions
Preheat the oven to 375.
Line muffin tin with cupcake liners or coconut oil.
Prepare flax eggs and set aside for 5 minutes to gel.
In a large bowl add flax eggs, maple syrup, coconut sugar, baking soda, baking powder, applesauce and maca. Whisk thoroughly to combine. Add in cacao, coconut oil and cashew milk and whisk again. Add in zucchini and stir to completely coat. Add in dry ingredients and stir so everything is mixed together.
Add in 1/3 cup of chocolate chips. Stir.
Use an ice-cream scoop to measure out 12 muffins and place leftover chocolate chips on each muffin.
Place in a preheated oven and bake for 35-40 minutes or until the toothpick comes out clean.
Notes
Make sure all your refrigerated ingredients are at room temperature. This ensures warm coconut oil won’t curdle when added to batter!