Vegan Double Chocolate Muffins

Total time 45 minutes | Makes 8-10 | Vegan | Gluten Free |Nut Free option

Ingredients

• 2 tbsp flax meal + 5 tbsp water 

• 60g apple sauce 

• 60ml maple syrup

• 60g coconut sugar 

• 1 tsp vanilla extract

• 1 1/2 tsp baking powder 

• 1/2 tsp salt 

• 50g cacao powder

• 60ml coconut oil, melted 

• 60ml milk of choice 

• ~130g / 1 cup zucchini, grated (squeezed dry to remove excess water)

• 120g plain flour (gluten free, if necessary)

• 75g almond meal (substitute for more plain flour or oat flour to make this recipe nut free)

• 100g dark chocolate, chopped (or dark chocolate chips), plus extra for sprinkling on top

Method

Step 1: Preheat oven to 190°C and line a muffin tray with cases. In a small bowl, whisk flax meal and water; set aside to thicken.

Step 2: In a large bowl, add apple sauce, maple syrup, coconut sugar, vanilla, baking powder, salt and cacao powder. Whisk well to combine, then add the thickened flax meal mixture, melted coconut oil and almond milk and whisk again. Add the grated zucchini (ensure you have squeezed excess water) and combine.

Step 3: Add the plain flour and almond meal, then whisk until just combined. Finally, stir in the dark chocolate, then scoop the batter into the muffin cases and sprinkle with extra chocolate. Bake for 20-25 minutes, or until a skewer comes out clean.