Whole Wheat Vegan Chocolate Zucchini Mini Muffins
Delightfully moist and bursting with rich chocolate flavor, these Whole Wheat Vegan Chocolate Zucchini Mini Muffins are the perfect guilt-free treat for any time of day. Made with wholesome whole wheat flour and shredded zucchini, they pack a sneaky veggie boost while staying perfectly tender and delicious. Naturally sweetened with maple syrup and dotted with gooey vegan chocolate chips, these bite-sized muffins are a healthier option that doesn’t compromise on taste. The use of plant-based milk, coconut oil, and no eggs ensures they’re entirely vegan, while the warm hint of ground cinnamon adds a cozy touch. Ready in just under 30 minutes, these muffins make an excellent on-the-go snack, kid-friendly dessert, or addition to your next brunch spread. Ideal for meal prepping, you can store them for days of sweet snacking ahead!
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Recipe Information
Ingredients
- 1.25 cups Whole wheat flour
- 0.25 cups Cocoa powder
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 1 cups Shredded zucchini
- 0.75 cups Unsweetened almond milk or other plant-based milk
- 0.5 cups Maple syrup
- 0.25 cups Coconut oil, melted
- 1 teaspoons Vanilla extract
- 0.5 cups Vegan chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or line it with paper liners.
In a large mixing bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a separate bowl, mix the shredded zucchini, almond milk, maple syrup, melted coconut oil, and vanilla extract until evenly incorporated.
Gradually add the wet ingredients into the dry ingredients, gently folding until combined. Be careful not to overmix the batter.
Fold in the vegan chocolate chips to distribute them evenly throughout the batter.
Scoop the batter into the prepared mini muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 10–12 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve and enjoy! Store leftovers in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
Nutrition Facts
Calories |
2091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 71.3 g | 356% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1830 mg | 80% | |
| Total Carbohydrate | 298.7 g | 109% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 158.6 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 449 mg | 35% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1771 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
