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!
Preheat oven to 350 degrees
Prepare muffin pan - use a silicone muffin pan or lightly grease a metal pan. For paper muffin cups, see notes below.
Combine all dry ingredients (flour, cocoa, baking power, baking soda, salt and cinnamon) in mixing bowl.
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.
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.
Spoon batter into muffin pan and bake for 20-25 minutes. Toothpick inserted into the center of muffins should come out clean.
Serve warm or refrigerate. These muffins can also be frozen.
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.