Description
Satisfy your chocolate cravings with these Double Chocolate Zucchini Muffins. You won’t believe they’re packed with fruits and veg!
Ingredients
- 1 flax egg (1 TBSP flaxseed + 3 TBSP filtered water)
- 8 oz. unsweetened almond milk
- 1 cup oat flour
- 1 cup gluten free old fashioned rolled oats
- 1/3 cup unsweetened cacao powder
- 1 tsp baking powder
- 3 smal ripe bananas, smashed
- 1/4 cup unsweetened almond milk yogurt
- 1/4 cup pure maple syrup
- 1/3 cup dark dairy-free mini chocolate chips
- 1 heaping cup grated unpeeled zucchini
- 1 giant handful of spinach, finely chopped
Instructions
- Preheat oven to 350°F and prepare a muffin pan with liners and set aside.
- Place the oat flour, oats, cacao powder and baking powder in a medium mixing bowl and toss with a fork to combine.
- Prepare your flax egg in a large mixing bowl by whisking together flaxseed and water and allow to gel for 5 minutes. Next, add banana and lightly smash with a fork. Add the maple syrup, shredded zucchini, grated spinach, yogurt, and almond milk and stir to combine.
- Pour dry mixture into the wet mixture and stir. Fold in the chocolate chips.
- Divide batter between lined muffins tins and top each muffin with additional chocolate chips.
- Bake for about 25-30 minutes until lightly browned and firm to the touch.
- Store muffins in an airtight container in the refrigerator for 3-5 days and freeze for long term storage.
- Prep Time: 10 mins
- Cook Time: 22 mins
- Category: Breakfast, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free