Whole Wheat Vegan Chocolate Zucchini Mini Muffins
Delightfully moist and bursting with rich chocolate flavor, these Whole Wheat Vegan Chocolate Zucchini Mini Muffins are the perfect guilt-free treat for any time of day. Made with wholesome whole wheat flour and shredded zucchini, they pack a sneaky veggie boost while staying perfectly tender and delicious. Naturally sweetened with maple syrup and dotted with gooey vegan chocolate chips, these bite-sized muffins are a healthier option that doesn’t compromise on taste. The use of plant-based milk, coconut oil, and no eggs ensures they’re entirely vegan, while the warm hint of ground cinnamon adds a cozy touch. Ready in just under 30 minutes, these muffins make an excellent on-the-go snack, kid-friendly dessert, or addition to your next brunch spread. Ideal for meal prepping, you can store them for days of sweet snacking ahead!
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Ingredients
- 1.25 cups Whole wheat flour
- 0.25 cups Cocoa powder
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 1 cups Shredded zucchini
- 0.75 cups Unsweetened almond milk or other plant-based milk
- 0.5 cups Maple syrup
- 0.25 cups Coconut oil, melted
- 1 teaspoons Vanilla extract
- 0.5 cups Vegan chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or line it with paper liners.
Step 2
In a large mixing bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, salt, and ground cinnamon until well combined.
Step 3
In a separate bowl, mix the shredded zucchini, almond milk, maple syrup, melted coconut oil, and vanilla extract until evenly incorporated.
Step 4
Gradually add the wet ingredients into the dry ingredients, gently folding until combined. Be careful not to overmix the batter.
Step 5
Fold in the vegan chocolate chips to distribute them evenly throughout the batter.
Step 6
Scoop the batter into the prepared mini muffin tin, filling each cup about three-quarters full.
Step 7
Bake in the preheated oven for 10–12 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Step 8
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Step 9
Serve and enjoy! Store leftovers in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
Nutrition Facts
| Serving size | (787.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2090.8 |
| Total Fat 99.4g | 0% |
| Saturated Fat 71.3g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 1829.8mg | 0% |
| Total Carbohydrate 298.7g | 0% |
| Dietary Fiber 35.5g | 0% |
| Total Sugars 158.6g | |
| Protein 34.2g | 0% |
| Vitamin D 75.0IU | 0% |
| Calcium 449.0mg | 0% |
| Iron 13.6mg | 0% |
| Potassium 1771.1mg | 0% |
Source of Calories