Vegan Chocolate and Zucchini Muffins
Nutrition Information
| Nutrient name | Nutrient weight per serving |
|---|---|
| Total Fat | 0.6g |
| Total Carbohydrates | 23g |
| Dietary Fiber | 3.1g |
| Sugars | 8.6g |
| Sodium | 164.2mg |
| Protein | 2.7g |
| Potassium | 83.8mg |
Vegan Chocolate and Zucchini Muffins
Prep Time
10 Min
Cook Time
15 Min
Difficulty
Medium
Servings
12
Nutrition Information
| Nutrient name | Nutrient weight per serving |
|---|---|
| Total Fat | 0.6g |
| Total Carbohydrates | 23g |
| Dietary Fiber | 3.1g |
| Sugars | 8.6g |
| Sodium | 164.2mg |
| Protein | 2.7g |
| Potassium | 83.8mg |
Ingredients
- 1½ cups whole wheat flour
- ⅓ cup raw cacao powder
- ½ cup sweetener like sucanat or coconut sugar
- 1½ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 1 mashed ripe banana
- ½ cup applesauce
- ¼ cup Unsweetened Original Almond Breeze® Almond Beverage
- 1 tsp vanilla
- 1 cup shredded zucchini
Directions
- Combine dry ingredients in one bowl. In a separate bowl, mash banana and stir in applesauce, then add in almond beverage, vanilla and zucchini. Combine wet ingredients by folding gently into dry ingredients and mix until just combined. Place in oiled or paper lined muffin tins and fill half way. Bake at 350 for about 15 minutes, sticking with a toothpick to check when baked through.
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