240grams (2 cups)white whole wheat flouror all purpose flour
2tspbaking powder
¼ + ⅛tspbaking soda
¾tspcinnamonoptional
pinch ofsaltoptional
⅔cupdairy-free chocolate chips
Instructions
Prep oven and muffin pan: Preheat oven to 425°F/220°C. Line a 12-cup muffin pan with paper liners, or grease well with vegan butter or oil.
Combine wet ingredients: In a large mixing bowl, whisk together applesauce, brown sugar, peanut butter, ground flaxseed, milk, vinegar, and vanilla extract. Whisk in shredded zucchini.
Add dry: Siftflour, baking powder, baking soda, cinnamon, and salt on top and fold until just combined. Add chocolate chips and fold a few times to distribute (but be careful not to over-mix).
Fill muffin cups: Transfer batter to the prepared muffin pan, filling about ¾ of the way full.
Bake: Place in the middle rack of your oven and bake at 425°F for 5 minutes, then lower the heat to 350°F/180°C and continue baking another 15-20 minutes until firm and a toothpick inserted in the center of a muffin comes out clean.
Cool: Place the muffin pan on a wire rack to cool for 5 minutes, then carefully remove the muffins from the pan and place directly on the wire rack to cool completely.
Store: These muffins will keep in an airtight container at room temperature for 2-3 days, in the fridge for 5 days, or in the freezer for 1 month.