Vegan Gluten-Free Chocolate Zucchini Muffins
Vegan Gluten-Free Chocolate Zucchini Muffins made with almond flour, unsweetened cocoa powder, fresh zucchini, and sweetened with coconut sugar.
Servings 12
Ingredients
- 2 flax eggs (2T ground flax seed + 6T water)
- 1/4 cup unsalted creamy almond butter
- 1/4 cup coconut oil melted and cooled
- 3 tablespoons unsweetened almond milk
- 1/2 cup 83g coconut sugar
- 2 teaspoons pure vanilla extract
- 1 3/4 cup 123g almond flour
- 1/3 cup 42g arrowroot starch (cornstarch will work too)
- 1/2 cup 51g unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 cup shredded zucchini (water squeezed out)
- 3/4 cup mini dairy-free chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with liners.
- Prepare your flax eggs in a small bowl and set aside. In a large bowl, add almond butter, coconut oil, and almond milk. Stir to combine.
- Add flax eggs, followed by coconut sugar, vanilla extract, almond flour, arrowroot starch, cocoa powder, salt, and baking powder. Stir until evenly combined. Batter will be thick. Fold in zucchini until evenly incorporated. Fold in chocolate chips (reserve some for sprinkling on tops of muffins if desired).
- Fill muffin cups 3/4 of the way full. Once all are filled, gently shake pan from side to side to help batter level out. Sprinkle a few chocolate chips on top of each if desired.
- Bake for 20-25 minutes or until a toothpick comes out mostly clean. Allow muffins to cool in pan. Store in an airtight container.
Notes
Adapted from my Gluten-Free Chocolate Zucchini Cake.