Double Chocolate Zucchini Protein Muffins
Jenny Sugar, From POPSUGAR
Ingredients
- 1 tablespoon ground flax meal
3 tablespoons water
1 1/4 cups unsweetened soy milk (or any nondairy milk)
2 teaspoons apple cider vinegar
1 1/2 cups white whole-wheat flour
1/2 cup plant-based protein powder (I used 1 serving of Vega Sport Vanilla)
1/2 cup coconut sugar (or organic sugar)
1/3 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 tablespoons maple syrup
1 teaspoon vanilla extract
1/3 cup dairy-free semisweet chocolate chips (I used Trader Joe's; reserve a few to sprinkle on top)
1 1/4 cups grated zucchini (about 1/2 medium)
Directions
- Preheat oven to 325 °F. Lightly spray a muffin tin with oil.
- In a small bowl, mix the flax meal and water, and set aside to thicken.
- To make vegan buttermilk, in a medium bowl, mix the soy milk with the apple cider vinegar, and set aside to curdle.
- In a large bowl, mix together the white whole-wheat flour, protein powder, coconut sugar, sifted cocoa powder, baking powder, baking soda, and sea salt.
- Mix the flax/water mixture in with the milk/vinegar mixture. Stir in the maple syrup and vanilla.
- Pour the liquid mixture into the dry ingredients, and mix until combined. Stir in the chocolate chips (saving a few to sprinkle on top) and grated zucchini.
- Distribute the batter into the prepared muffin tin, using about a heaping one-third cup per muffin. Sprinkle with a few of the reserved chocolate chips.
- Bake for 18 to 20 minutes, or until a toothpick inserted comes out clean.
- Allow to cool for a few minutes in the pan, then move to a cooling rack.
- Enjoy right away, or store in a glass container in the fridge.
Here's the nutritional info for one muffin:
Information
- Category
- Desserts
- Yield
- 12 muffins
- Prep Time
- 20 minutes
- Cook Time
- 20 minutes
- Total Time
- 39 minutes, 59 seconds
Nutrition
- Calories per serving
- 152