Chocolate Zucchini & Carrot Muffins
Freshly baked vegan muffin made of zucchini & carrots mixed with raisins, cocoa,
cinnamon & vanilla.
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Chocolate Zucchini & Carrot Muffins
Freshly baked vegan muffin made of zucchini & carrots mixed with raisins, cocoa,
cinnamon & vanilla.
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| Servings |
| 12 |
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|
Ingredients
- 1 1/2cups all-purpose flour
- 1 1/2cups unsweetened cocoa powder
- 2tsp baking powder
- 1/2tsp baking soda
- 1 1/2tsp ground cinnamon
- 1/2tsp kosher salt
- 1cup plain oat milk
- 1/4cup applesauce
- 1/2cup pure maple syrup
- 1tsp pure vanilla extract
- 1/2cup mini semi-sweet chocolate chipsvegan (Enjoy Life brand)
- 1/2cup canola or vegetable oil
- 1/4cup zucchinitrimmed and shredded
- 1/2cup carrottrimmed and shredded
- 1/4cup raisinsseedless
Instructions
- Preheat conventional oven to 325 F (or convection oven to 300 F).
- In a mixing bowl, sift together flour, cocoa, baking powder, baking soda and cinnamon.
- In a second mixing bowl, combine oat milk, applesauce, syrup and vanilla.
- In stockpot over low heat, combine chocolate and oil, melt chocolate, stir until smooth.
- Gradually add dry ingredients to wet ingredients until well incorporated. Add melted chocolate.
- Fold in zucchini, carrot and raisins.
- Into each paper-lined standard muffin-pan (12), portion and scoop batter.
- Bake until wooden pick inserted in centers comes out clean, 25 to 27 minutes.
- Cool 10 minutes. Remove from pans. Cool on racks.