Vegan Chocolate and Zucchini Muffins

Name: Vegan Chocolate and Zucchini Muffins
Cook time: 25 min
Total time: 25 min
Yield: 12
Ingredients: 1½ cups whole wheat flour; ⅓ cup raw cacao powder; ½ cup sweetener like sucanat or coconut sugar; 1½ tsp baking powder; ¾ tsp baking soda; ½ tsp salt; 1 mashed ripe banana; ½ cup applesauce; ¼ cup Almond Breeze Unsweetened Original Almondmilk; 1 tsp vanilla; 1 cup shredded zucchini

Cook Time:
25 Minutes: Difficulty:
Medium: Serves Up To:
12 Servings

Nutrition Information

Total Fat	0.6 g

Total Carbohydrates	23.0 g

Cholesterol	0.0 mg
Sodium	164.2 mg

Potassium	83.8 mg
Dietary Fiber	3.1 g
Sugars	8.6 g

Protein	2.7 g

Directions

Step 1 complete
Combine dry ingredients in one bowl. In a separate bowl, mash banana and stir in applesauce, then add in Almond Breeze Unsweetened Original, vanilla and zucchini. Combine wet ingredients by folding gently into dry ingredients and mix until just combined. Place in oiled or paper lined muffin tins and fill half way. Bake at 350 for about 15 minutes, sticking with a toothpick to check when baked through.