Chocolate Zucchini & Carrot Muffins
Freshly baked vegan muffin made of zucchini & carrots mixed with raisins, cocoa,
cinnamon & vanilla.
Servings 12
Calories 160kcal
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups unsweetened cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1 cup plain oat milk
- 1/4 cup applesauce
- 1/2 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1/2 cup mini semi-sweet chocolate chips vegan (Enjoy Life brand)
- 1/2 cup canola or vegetable oil
- 1/4 cup zucchini trimmed and shredded
- 1/2 cup carrot trimmed and shredded
- 1/4 cup raisins seedless
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.
Nutrition
Calories: 160kcal | Carbohydrates: 24g | Protein: 4g | Fat: 7g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 170mg | Fiber: 5g | Sugar: 4g