One bowl, quick to mix up and made from fridge friendly ingredients. These vegan muffins are insane!
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat the oven to 180 ºC and grease a muffin tray.
Wash and shred the zucchini, lay a clean towel on the counter, and spread the zucchini in an even layer, sprinkle with ½ teaspoon salt, cover with another towel, and let sit 5 minutes, then squeeze out any excess water.
In a bowl, mash the bananas, add melted coconut oil, maple, apple sauce, and vanilla extract. Stir to combine. Add the grated zucchini and mix well.
Add the flour, baking soda, cinnamon, and salt. Mix until just combined. Fold in the vegan chocolate chips.
Divide the batter among muffin tray.
Place in the oven and bake for 20-22 minutes.
Preparing In The Kitchen
Preheat the oven to 180 ºC and grease a muffin tray.
Wash and shred the zucchini, lay a clean towel on the counter, and spread the zucchini in an even layer, sprinkle with ½ teaspoon salt, cover with another towel, and let sit 5 minutes, then squeeze out any excess water.
In a bowl, mash the bananas, add melted coconut oil, maple, apple sauce, and vanilla extract. Stir to combine. Add the grated zucchini and mix well.
Add the flour, baking soda, cinnamon, and salt. Mix until just combined. Fold in the vegan chocolate chips.
