Vegan Chocolate Zucchini Muffins (Oil Free!

• Vegan

• Produce

  • 3 Bananas, small over-ripe
  • 1 heaping cup Zucchini

• Refrigerated

  • 1 tbsp Almond milk

• Baking & Spices

  • 1/4 cup Almond meal
  • 1 1/4 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1/4 cup Chocolate chips
  • 1/2 tsp Cinnamon
  • 1/4 cup Cocoa powder
  • 1/3 cup Coconut sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 1 cup Whole wheat pastry flour

Found on hummusapien.com

Description

Ingredients

• 1 cup whole wheat pastry flour
• ¼ cup almond meal
• ¼ cup cocoa powder
• ⅓ cup coconut sugar
• 1¼ tsp baking powder
• ¾ tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon
• 3 small over-ripe bananas, mashed
• 1 heaping cup grated zucchini (dont squeeze water out)
• 1 tbsp almond milk
• 1 tsp vanilla extract
• ¼ cup chocolate chips (I used mini) + more for topping

Directions

• Preheat oven to 350F. Grease muffin tin/line with liners and set aside.
• Place flour, almond meal, cocoa powder, sugar, baking powder, baking soda, salt, and cinnamon in a medium mixing bowl, stirring unti combined.
• Place bananas in a large mixing bowl and mash with a fork. Add zucchini and almond milk, and vanilla.
• Pour half of dry mixture into wet mixture stirring just until combined. Repeat with the rest of the dry mixture. 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.