Chocolate Zucchini Muffins
Rich and delicious, you'd never guess these chocolate, fat-free muffins are also plant-based. Kids and adults love them for snacks or dessert!
Ingredients
- 1¼ cups whole wheat flour
- ¼ cup unsweetened cocoa
- 1 tsp cinnamon
- ¾ tsp baking soda
- 1¼ tsp baking powder
- ½ tsp salt
- 1 ripe banana mashed
- ½ cup raw turbinado sugar
- ½ cup unsweetened applesauce
- ¼ cup plain, non-dairy milk (almond, soy, oat, etc.)
- 1 tsp vanilla extract
- 1 cup shredded zucchini
Instructions
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Preheat oven to 350 degrees
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Prepare muffin pan - use a silicone muffin pan or lightly grease a metal pan. For paper muffin cups, see notes below.
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Combine all dry ingredients (flour, cocoa, baking power, baking soda, salt and cinnamon) in mixing bowl.
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In a large mixing bowl, combine the mashed ripe banana, sugar, applesauce, non-dairy milk and vanilla. Once well mixed, stir in the shredded zucchini.
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Slowly add the dry ingredients to the banana-zucchini bowl. Don't over mix - just stir until you no longer see any of the flour mixture.
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Spoon batter into muffin pan and bake for 20-25 minutes. Toothpick inserted into the center of muffins should come out clean.
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Serve warm or refrigerate. These muffins can also be frozen.
Recipe Notes
For paper muffin cups -
Lightly grease the paper muffin cups to prevent sticking. Since this recipe has no oil, the muffins can stick to the paper cups.
