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Three chocolate muffins on a white surface with a banana, shredded zucchini, a bag of cacao powder, and a carton of eggs nearby.

Vegan Chocolate and Zucchini Muffins

Cook Time:
25 Minutes
Difficulty:
Medium
Serves Up To:
12 Servings

Nutrition Information

Total Fat
0.6 g
Total Carbohydrates
23.0 g
Cholesterol
0.0 mg
Sodium
164.2 mg
Potassium
83.8 mg
Dietary Fiber
3.1 g
Sugars
8.6 g
Protein
2.7 g

Ingredients

  • 1½ cups whole wheat flour
  • ⅓ cup raw cacao powder
  • ½ cup sweetener like sucanat or coconut sugar
  • 1½ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 mashed ripe banana
  • ½ cup applesauce
  • 1 tsp vanilla
  • 1 cup shredded zucchini

Directions

  1. Combine dry ingredients in one bowl. In a separate bowl, mash banana and stir in applesauce, then add in Almond Breeze Unsweetened Original, vanilla and zucchini. Combine wet ingredients by folding gently into dry ingredients and mix until just combined. Place in oiled or paper lined muffin tins and fill half way. Bake at 350 for about 15 minutes, sticking with a toothpick to check when baked through.

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