Indulge your taste buds with a guilt-free treat that’s as delicious as it is nutritious! These Oil Free Chocolate Zucchini Walnut Muffins are not just a delightful way to satisfy your sweet cravings, but they also pack a healthy punch with the goodness of zucchini and walnuts. Perfect for breakfast, a snack, or a decadent dessert, these vegan muffins are incredibly moist and rich in flavor, thanks to the secret ingredient—zucchini! Ready to impress your friends and family with a delightful recipe that’s easy to whip up? Let’s dive into the world of baking these irresistible muffins!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 12 muffins
Ingredients
- 1 1/2 cups grated zucchini
- 1 cup whole wheat flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/4 cup almond milk
- 1 tsp baking soda
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.
- Grate the zucchini using a box grater or food processor. Place the grated zucchini on a clean kitchen towel and gently squeeze out excess moisture to prevent watery muffins.
- In a large mixing bowl, sift together the whole wheat flour, cocoa powder, and baking soda to remove any lumps and ensure even distribution of ingredients.
- In a separate bowl, whisk together the maple syrup and almond milk until well combined.
- Add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, which can result in tough muffins.
- Fold in the grated zucchini and chopped walnuts, distributing them evenly throughout the batter.
- Divide the batter equally among the prepared muffin cups, filling each about 3/4 full.
- Sprinkle additional chopped walnuts on top of each muffin for extra crunch and visual appeal.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Squeeze Out the Moisture: Grating the zucchini is just the first step. Make sure to squeeze out any excess moisture using a clean kitchen towel. This will help prevent your muffins from becoming soggy.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to dense muffins, so be gentle!
- Add Extra Crunch: For an added texture, sprinkle some chopped walnuts on top of the muffins before baking. They’ll toast up beautifully in the oven, enhancing both flavor and presentation.
- Check for Doneness: Ovens can vary, so keep an eye on your muffins as they bake. A toothpick inserted into the center should come out clean when they’re ready.
- Storage Tips: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week. You can also freeze them for longer storage—just thaw and enjoy whenever you crave a treat!
Nutrition Facts
Calories: 111kcal
Carbohydrates: 19g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
