Vegan Chocolate & Zucchini Muffins


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 milk
1 tsp vanilla
1 cup shredded zucchini


Combine dry ingredients in one bowl. In a separate bowl, mash banana and stir in applesauce, then add in almond milk, 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.


Nutritional Info

Amount Per Serving:

Calories 96.9
Total Fat 0.6 g
Saturated Fat 0.2 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 164.2 mg
Potassium 83.8 mg
Total Carbohydrate 23.0 g


Serves up to 12
Total Time 30 mins

Leave a Reply

Your email address will not be published. Required fields are marked *

error: Content is protected !!