Description
Moist, tender vegan muffins that celebrate zucchini’s natural sweetness. Packed with nutrients from sprouted oats and whole grains, these muffins balance rich dairy-free chocolate with a delicate crumb. A convenient, guilt-free breakfast or snack for busy days.
Ingredients
1 cup sprouted gluten-free rolled oats
1 cup unsweetened plant-based milk
1½ cups whole wheat pastry flour or white wheat flour
½ cup coconut sugar or organic light brown sugar
2 tsp baking powder (double-acting)
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
¼ tsp nutmeg
¼ cup unsweetened applesauce
1½ cups grated zucchini (squeezed dry)
¾ cup vegan chocolate chips (non-dairy)
Instructions
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
In a large bowl, soak sprouted oats in plant-based milk for 15 minutes.
Stir in grated zucchini and applesauce until well combined.
In a separate bowl, whisk together dry ingredients: flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Gently fold dry ingredients into the wet mixture until just combined.
Fold in vegan chocolate chips.
Divide batter evenly between prepared muffin cups.
Bake for 25-30 minutes until golden and a toothpick inserted comes out clean.
Notes
Grated zucchini should be squeezed thoroughly to avoid a moist batter.
For gluten-free version, use certified gluten-free whole wheat pastry flour.
Muffins freeze well for up to 3 months in an airtight container.
Adjust sweetness by increasing/decreasing coconut sugar as needed.
Add a splash of apple cider vinegar to the wet ingredients for extra moisture in dry climates.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg