Vegan Chocolate Chip Zucchini Muffins

Sometimes, convincing people to be excited about whole grains and vegetables can be tough, but this recipe might be able to help change their minds on both fronts.

Why You’ll Love These Whole Grain Zucchini Muffins

• They are hearty in all the best ways. Good for your heart and belly because of all the whole grains that provide fiber and other valuable nutrients.
• This recipe yields the perfect fluffy muffins. They get a lovely lift as they bake, which gives them the classic look you see at a bakery.
• These muffins are vegan and use heart healthy ingredients. Between the sprouted oats that provide soluble fiber and extra veggies loaded in each cup, these muffins are packed with heart healthy nutrients in each bite.

Ingredients

1 cup One Degree Organics Sprouted Gluten-Free Rolled Oats
1 cup unsweetened plant-based milk of choice
1 1/2 cups whole wheat pastry flour, white wheat flour or all-purpose flour
1/2 cup coconut sugar or organic light brown sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 cup unsweetened apple sauce
1 tbsp apple cider vinegar
1 cup zucchini, grated
1 tsp vanilla extract
1/2 cup or more dairy-free chocolate chips

Instructions

Set the oven to 425F and prepare your muffin pan by either spraying with non-stick spray or lining with muffin liners and set aside.

Add your oats and milk to a bowl and allow to soak for 20 minutes. Measure and prep your remaining ingredients as you wait.

To a separate bowl, add in your flour, sugar, baking soda, baking powder, cinnamon, nutmeg and salt and give a good mix to combine.

In the same bowl, add in your apple sauce, apple cider vinegar, vanilla extract, zucchini and your soaked oats.

Mix your ingredients together to form a thick batter, then fold in your chocolate chips.

With a cookie scoop or spoon, divide your batter evenly into your muffin tin. Then place your muffins into the oven.

Bake your muffins at 425F for 5 minutes and while keeping the muffins in the oven, reduce the heat to 350F and continue baking for an additional 18 minutes or until a toothpick pierces the center and comes out clean. Allow to fully cool then enjoy.

How to Serve

These muffins are a great grab and go breakfast option or snack option during the day. If you’d like to make them more filling, you can always cut them in half and spread with some nut butter and jam. I also love including one in a snack box that I pack for myself. It’s an easy way to keep snacks on the ready and I love mixing it up with other heart healthy items like fresh fruit, vegetables, dips and spreads to help keep things interesting.

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