Vegan Double Chocolate Zucchini Muffins

These protein muffins are unreal. They are naturally gluten-free, vegan, and refined sugar-free (besides the chocolate chips). I have made these so many times and I just freeze half the batch and take them out as I need them. Sorry for the terrible pics, I only made a video for this recipe which I linked below!



I used "imperfect bananas" from Spud Delivers and they were MASSIVE and perfect on the inside. I made this reel on Instagram which was sponsored by them. I show you how to make them and it would mean a lot if you checked it out and tossed it a like or comment if you make these so I can continue to create content like this! I'll link it HERE. You can also use code KAITLYN15 for $15 off your order!!


Ingredients:

  • 2 vegan eggs (I use egg replacer)

  • 1/4 cup apple sauce

  • 2 mashed bananas

  • 1 cup plant milk

  • 1/4 cup maple syrup or other liquid sweetener

  • 1/2 cup shredded zucchini

  • 2 tbsp cocoa powder

  • 2 cups oats

  • 1/2 cup oat flour (I just blend oats in a dry blender)

  • 1-2 scoops protein powder

  • 2 tsp baking powder

  • 1 tsp baking soda

  • pinch of sea salt

  • 1/3 cup vegan chocolate chips

Directions:

  • preheat oven to 350F

  • make your vegan egg and set aside (chia egg also works just mix 1 tbsp ground chia seeds with 2 tbsp water for each vegan egg and let sit.

  • mix dry ingredients together except the chocolate chips

  • shred the zucchini and wrap in a clean tea towel to remove extra moisture, set aside.

  • mix wet ingredients together except the zucchini

  • combine wet and dry ingredients and once fully mixed, stir in the chocolate chips and the zucchini.

  • bake for 20-25 minutes or until a toothpick comes out clean from the centre.


I hope you love these as much as I do! Tag me on Instagram @kaitlyndickie if you make these! I'd love to hear from you!