Healthy Vegan Zucchini Chocolate Muffins

Ingredients

• 2 tablespoons flaxmeal
• 1/4 cup water
• 1 cup shredded zucchini (squeezed of excess moisture)
• 1/2 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 cup + 2 tablespoons non-dairy milk
• 1 cup regular all-purpose flour
• 1/2 cup whole-wheat flour
• 1/2 cup sugar (I tested both cane and coconut sugar-- both work!)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup dark chocolate chips

Instructions

1. 1

   In a large bowl, whisk together the flaxmeal with water and stir well. Allow to sit for at least 5 minutes to thicken.

2. 2

   Preheat the oven to 350 degrees F, then lightly grease a muffin pan and set aside.

3. 3

   Add the zucchini, melted coconut oil, milk and vanilla and stir to combine. Set aside.

4. 4

   In another bowl, whisk together the flours, sugar, baking soda, powder and salt until well combined, then add to the wet. Stir until just combined, taking care not to overmix.

5. 5

   Fold in the chocolate chips, then fill the prepared muffin tin 2/3 of the way full with batter.

6. 6

   Bake for 20 minutes, or until a toothpick comes out clean and muffins are lightly browned on top.

7. 7

   Remove from the oven and let cool slightly, then remove the muffins and finish cooling on a cooling rack. Leftovers can be stored in an airtight container for up to 4 days in the fridge. To enjoy again, I recommend reheating slightly in the microwave for 15-20 seconds.