Chocolate Zucchini Muffins
Ingredients
Wet Ingredients
-
½
small
ripe avocado, peeled, mashed
-
¼
cup
vegetable oil
-
¼
cup
agave nectar
-
1 ½
tablespoons
chia seeds
-
1 ½
tablespoons
flax seeds
-
½
teaspoon
vanilla
-
¼
cup
plant-based milk, plain
Dry Ingredients
-
¾
cup
whole wheat flour
-
½
cup
chopped walnuts
-
1
teaspoon
cinnamon
-
2
tablespoons
cocoa powder
-
1
teaspoon
baking soda
-
¼
teaspoon
salt (optional)
Add-ins
-
1
small
zucchini, shredded
-
2
tablespoons
dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F.
- Mix avocado, vegetable oil, agave nectar, chia, flax, vanilla, and plant-based milk in a bowl until combined.
- Let the mixture rest for 2 minutes to thicken.
- Add whole wheat flour, walnuts, cinnamon, cocoa powder, baking soda, and optional salt, mixing until smooth.
- Fold in the shredded zucchini and chocolate chips.
- Spray muffin pans with nonstick spray and fill them about 2/3 full with batter.
- Bake for 25-30 minutes until a toothpick comes out clean.
Nutrition Facts (estimated)
Servings
8
Calories
240
Total fat
17g
Total carbohydrates
23g
Total protein
4g
Sodium
171mg
Cholesterol
0mg
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