Description
Delicious and healthy vegan chocolate chip zucchini muffins made with oats.
Ingredients
Scale
- 2 cups shredded zucchini (about 2 medium)
- 1 ½ cups rolled oats
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup unsweetened plant-based milk
- ½ cup melted coconut oil
- 1 teaspoon vanilla extract
- ¾ cup vegan chocolate chips
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- Squeeze excess water from shredded zucchini using a clean kitchen towel or paper towels.
- In a large bowl, whisk together the shredded zucchini, rolled oats, flour, cocoa powder, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate medium bowl, whisk together the plant-based milk, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the vegan chocolate chips.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- You can use any plant-based milk you prefer, such as almond milk, soy milk, or oat milk.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- These muffins can also be frozen for up to 3 months. Thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 20g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg