INGREDIENTS
1 tablespoon (15 mL) ground flaxseed
3 tablespoons (45 mL) water
2 teaspoons (10 mL) fresh lemon juice
1 cup (250 mL) almond milk, at room temperature
2 cups (500 mL) spelt flour or a mix of white and wheat
⅓ cup (75 mL) cocoa powder
1 tablespoon (15 mL) baking powder
1 teaspoon (5 mL) baking soda
½ teaspoon (2 mL) sea salt
½ teaspoon (2 mL) cinnamon
¼ teaspoon (1 mL) nutmeg
¼ cup (60 mL) coconut oil, melted
⅔ cup (150 mL) maple syrup
1 teaspoon (5 mL) vanilla extract
½ cup (125 mL) semisweet chocolate chips
1¼ cups (300 mL) finely shredded unpeeled zucchini
DIRECTIONS
Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
Combine the ground flaxseed and water and set aside to thicken. Stir the lemon juice into the almond milk and set aside.
In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg. In a medium bowl, whisk together the flaxseed mixture, almond milk/lemon juice mixture, coconut oil, maple syrup, and vanilla.
Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Do not overmix. Fold in the chocolate chips and then the zucchini.
Evenly divide the batter into the muffin cups, filling each about three-quarters full, and bake for 14 to 16 minutes, or until a toothpick inserted comes out clean. Cool for 10 minutes, then remove from the pan and place on a wire rack to finish cooling.
YIELD: 12 MUFFINS
VEGAN