Description
These healthy chocolate zucchini muffins are moist, delicious and chocolatey and they make the perfect healthy lunchtime or after school snack - and still seem like a treat!
Ingredients
Units
Scale
- 160 g wholemeal flour
- 30 g cacao powder
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- pinch salt
- 2 Tbsp coconut oil (melted)
- 110 g maple syrup
- 1 tsp vanilla extract
- 1 Tbsp ground flaxseeds
- 2 1/2 Tbsp warm water
- 1 zucchini (grated / shredded)
- 1 ripe banana (mashed)
- 120 ml non dairy milk
- 85 g vegan chocolate chips
Instructions
- Pre-heat the oven to 175 degrees celsius. Line a muffin tin with paper cases or use a silicone one.
- Soak the ground flaxseeds in the warm water for a few minutes to create a flax egg.
- Sift the dry ingredients together into a large bowl. In another bowl mix together the wet ingredients and stir together with the mashed banana.
- Pour the wet mixture and flax egg into the dry mixture and combine.
- Shred and squeeze out any excess water from the zucchini using a clean dry tea towel. Add the zucchini and chocolate chips to the mixture and combine. The batter will be quite thick, if it is too thick you can add a little non dairy milk to loosen it a little.
- Reserve some chocolate chips for sprinkling over the top when they bake.
- Bake in the oven for 20-25 minutes or until a skewer comes out clean.
- Leave to cool on a wire rack.
Nutrition
- Calories: 155
