Oil-Free Chocolate Zucchini Walnut muffins
"Oh She Glows Cookbook" by Angela Liddon
from 1 vote
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⁄4 cups non-dairy milk
apple cider vinegar or lemon juice
pure maple syrup
pure vanilla extract
whole wheat pastry flour
⁄2 cup Sucanat
coconut sugar, or natural raw sugar
⁄3 cup unsweetened cocoa powder
sifted OR raw cacao
⁄2 teaspoons baking powder
⁄2 teaspoon baking soda
⁄2 teaspoon fine-grain sea salt
⁄3 cup mini dark chocolate chips
⁄3 cup walnuts
⁄4 cups lightly packed grated zucchini
about 1⁄2 medium zucchini
Preheat the oven to 350°F.
Grease a 12-cup muffin pan, or line with papers.
In a small bowl stir together the ground flaxseed and 3 tablespoons (45 mL) filtered water to make a flax egg. Set aside.
Add the milk and vinegar to your blender jar and PULSE* 1-2 times to combine. Wait until it curdles a bit.
In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the flax egg, maple syrup and vanilla to your blender jar and secure lid.
: PULSE 2-4 times until well mixed.
: Start on Variable Speed 1, slowly increase Variable Speed 4 and blend 10 seconds.
Pour wet ingredients into the large bowl with dry ingredients and stir until just combined.
Fold in the chocolate chips, walnuts (if using), and zucchini, being careful not to over-mix.
Spoon batter into prepared muffin tin filling each 3/4.
Bake for 15 to 17 minutes, or until muffins spring back when touched.
Cool for 5 minutes, transfer them to a rack to cool completely.
All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! :) Tag @BlenderBabes & #BlenderBabes
* If your Vitamix model does not have a PULSE feature, turn to Speed 5 and turn on and off to equal 1 pulse.
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