Moist, sweet and chocolatey, these zucchini muffins will surely satisfy your taste buds.
1 cup grated zucchini (about 1 medium zucchini)
1 cup whole wheat flour
½ cup almond flour
¼ cup applesauce
1/3 cup dairy-free milk
1 cup brown sugar 1 tbsp ground flaxseeds
2 tsps pure vanilla extract
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tsp cinnamon
1 cup dark chocolate chucks/chips
½ cup chopped walnuts (optional)
¼ cup dried cranberries (optional)
3 tbsps coconut oil (to grease muffin pan)
Preheat the oven to 350 degrees and grease muffin pan with coconut oil.
In a large bowl, whisk together the oil, apple sauce, brown sugar, non-dairy milk, flaxseeds and vanilla extract.
Add in the zucchini.
In a separate bowl, combine the flours, cinnamon, baking powder, baking soda and salt.
Now add the dry ingredients to the wet ingredients. Stir gently until combined, being careful not to over mix.
Fold in the chocolate chips/chuck and (optional) walnuts and/or cranberries.
Pour into mixture in muffin pan and bake for 40-55 minutes, or until a toothpick inserted in the center comes out clean.
Let muffins cool in the pan for a few minutes, then transfer to parchment paper or a cooling rack.
Enjoy alone or with your favorite ice cream.