Whole Wheat Vegan Chocolate Zucchini Mini Muffins Recipes

WHOLE WHEAT ZUCCHINI MUFFINS

Steps:

• 1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
• 2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
• Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin).

WHOLE WHEAT VEGAN CHOCOLATE ZUCCHINI MINI MUFFINS

Steps:

• Preheat oven to 350°F
• Grease mini muffin pan.
• Mix ground flax seed and water and set to the side.
• Mix flour, cocoa, baking powder, baking soda, salt and cinnamon together.
• In a separate bowl, cream flax seed mixture with applesauce and sugar.
• Add in almond milk, vanilla, zucchini.
• Stir until evenly combined.
• Add wet mixture to dry flour mixture and mix well.
• Spoon into mini muffin pan and bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.

WHOLE WHEAT VEGAN PUMPKIN MUFFINS

Steps:

• Gather the ingredients.
• Preheat oven to 350 F and lightly grease a muffin tin or fill with liners.
• In a large bowl, sift the flour and mix it with the sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
• In a separate small bowl, combine the soy milk, vegetable oil, maple syrup, and pumpkin puree.
• Pour the wet ingredients into the dry ingredients little by little and combine until the batter is smooth. Try to incorporate air into the mix for a fluffier texture.
• If using, mix in nuts, seeds, or dried fruit.
• Spoon the batter into muffin tins until about 2/3 full. Bake for 20 to 25 minutes, turning the tin around after 15 minutes. The muffins should be golden brown, and a toothpick inserted into the center should come out clean. If not, keep them in the oven a few more minutes.
• Serve and enjoy!