These muffins are kid tested, no refined sugar, vegan, and so easy. Donʻt just feed them to your kids, let them help out in the kitchen!
Chocolate zucchini muffins
- 2 cups grated zucchini
- 2 Tbsp peanut butter (or tahini for a nut-free version)
- 2 Tbsp coconut oil
- 1 cup almond milk or other milk alternative
- 1 tsp apple cider vinegar
- 1/2 cup maple syrup
- 1 tsp vanilla
- 1/2 tsp salt
- 1/4 cup raw cacao powder
- 2 cups unbleached all purpose flour
- 1 Tbsp baking powder
Start by preheating the oven to 350 degrees F. Grate the zucchini and set aside. One medium zucchini is about 2 cups when grated, isnʻt that nice?
Scoop the batter into a greased or lined muffin tin. This recipe makes 12 muffins. Bake for 20-25 minutes at 350 degrees F, or until a toothpick comes out clean when inserted into the center of a muffin.