Description
A harmonious blend of zucchini, dairy-free chocolate, and warming spices, these vegan muffins are moist, flavorful, and nutritious. Perfect for breakfast or a snack.
Ingredients
1 cup sprouted gluten-free rolled oats (or regular rolled oats)
1 cup unsweetened plant-based milk
1½ cups whole wheat pastry flour
½ cup coconut sugar or organic light brown sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
¼ tsp nutmeg
¼ cup unsweetened applesauce
1 tbsp apple cider vinegar
1 cup grated zucchini
1 tsp vanilla extract
½ cup dairy-free chocolate chips
Instructions
Preheat oven to 425°F and prepare a muffin tin with liners
Grate zucchini and pat dry with paper towels to remove excess moisture
In a bowl, mix oats and plant-based milk, let sit for 5 minutes
Add flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg to the oat mixture
Stir in applesauce, apple cider vinegar, and vanilla extract
Fold in zucchini and chocolate chips until just combined
Fill muffin cups 2/3 full and bake for 18-22 minutes, until golden and a toothpick comes out clean
Cool slightly before removing from the tin
Notes
Ensure zucchini is well-drained to avoid a soggy texture
Sprouted oats enhance moisture and nutritional value
Can be stored in an airtight container for up to 3 days
For best texture, keep the batter slightly thick but not overly dry
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 5g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg