These fibre-rich, springy muffins are vegan, free from oil & refined sugar and loaded with shredded zucchini, flax, and dark chocolate. Slathering one of these delicious muffins in almond butter, with a piping hot coffee or tea, is optional!
2 1/2 TBSP ground flax + 1/4 C water
1 1/4 Cup oat or almond milk
2 tsp apple cider vinegar or lemon juice
2 Cups whole unbleached flour
1/3 Cup cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
2/3 tsp sea salt
1/4 Cup pure maple syrup
1 1/2 tsp pure vanilla extract
1/2 Cup dark chocolate chips
1 1/2 Cup shredded zucchini (skin on). This is about 2 small zucchinis.
(optional: 1/3 Cup chopped walnuts)
Preheat oven to 350. Line a muffin tin with coconut oil or use paper liners.
In a mug or cup, add the ground flax and water. Stir together and set aside; it should become a firm sort of sludge. This is called a flax egg.
In a medium bowl, combine the oat or almond milk and apple cider vinegar or lemon. You're making vegan buttermilk so it will curdle. Set aside.
Shred your zucchini using a grater or a food processor and set it aside.
In a large bowl, combine all the dry ingredients: flour, cocoa, baking powder, baking soda, and salt. Set aside.
Return to the bowl with your vegan buttermilk: add the flax egg and stir. Add the maple syrup, vanilla, and zucchini. Stir well.
Gently combine the wet and dry ingredients. Stir in the chocolate chips. Add walnuts if you're using them. I don't only so my kids can take the muffins to school - otherwise, I would!
Bake for around 15-18 mins or until firm & springy to the touch.