I'd had my eye on these muffins ever since I got "The Happy Herbivore Cookbook" this Christmas. I love that they're made with zucchini, banana and applesauce (that's two fruits and one veggie!, in case you weren't counting) instead of added fat. Trust me when I say that these swaps don't noticeably affect the taste and texture of the muffins: they're fluffy, moist, chocolaty and delicious. So do yourself a favor and bake a batch of these. Enjoy them guilt free because veggie infused muffins don't count as a treat, right?
Published from "The Happy Herbivore Cookbook" with permission from author Lindsay S. Nixon
- 1 1/4 cup whole-wheat pastry flour (I used conventional whole-wheat flour)
- 1/4 cup unsweetened cocoa
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1 ripe babna, mashed
- 1/2 cup unsweetened applesauce
- 1/2 to 1 cup raw sugar (I used 1/2 cup packed light brown sugar)
- 1/4 cup non-dairy milk
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini (I grated it using the largest holes on my box grater)
- 1/4 cup chocolate chips (optional) (I didn't use any)
2. In a medium bowl, whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together.
3. In a large bowl, cream mashed banana with applesauce and sugar then add non-dairy milk, vanilla, zucchini and chips, if using, stirring to combine.
4. Add the dry mixture into the wet mixture in 3 to 4 batches, stirring until just combined.
5. Spoon into muffin cups 3/4 full.
6. Bake for 18-25 minutes, or until a toothpick inserted in the center comes out clean.
7. Transfer to a wire cooling rack.