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Vegan Chocolate Chip Zucchini Muffins

Fluffy, moist, and healthy vegan zucchini muffins packed with chocolate chips, whole wheat flour, nut butter, and just the right amount of sugar!
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Prep Time:20 minutes
Cook Time:25 minutes
Servings: 12

Ingredients

Wet

  • 240 grams (1 cup) applesauce
  • 65 grams (⅓ cup) brown sugar
  • 80 grams (⅓ cup) peanut butter or walnut butter
  • 4 tsp ground flaxseed
  • 2 tbsp non-dairy milk
  • 1½ tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 300 grams zucchini shredded

Dry

  • 240 grams (2 cups) white whole wheat flour or all purpose flour
  • 2 tsp baking powder
  • ¼ + ⅛ tsp baking soda
  • ¾ tsp cinnamon optional
  • pinch of salt optional
  • ⅔ cup dairy-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: Sift flour, 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.