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Frosted Vegan Chocolate Muffins

The Best Vegan and Gluten-Free Double Chocolate Zucchini Muffins with Chocolate Cream Cheese Frosting


  • Author: Elaine Gordon
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Diet: Vegan

Description

These healthy, vegan, and gluten-free Double Chocolate Zucchini Muffins are so delicious, you'll feel like you're eating dessert.


Ingredients

Scale

For the double chocolate zucchini muffins

  • 1 cup shredded zucchini (from about 1 medium zucchini) - packed in measuring cup
  • 1/2 cup raw almond butter
  • 1/2 cup unsweetened plain almond milk (or plant-based milk of choice)
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup gluten-free oat flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 cup vegan mini chocolate chips

Optional Vegan Chocolate Cream Cheese "Icing"

  • 4 ounces plain vegan cream cheese (I love Kite Hill brand)
  • 2 tablespoons maple syrup
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.  Spray a 12-cup muffin tin with avocado oil (or line with paper or silicone baking cups and spray the inside of those cups with avocado oil).  Set aside.  
  2. Place shredded zucchini in a paper towel or kitchen towel and squeeze out all the moisture.  Place in a large mixing bowl.  
  3. Add all wet ingredients to the shredded zucchini (almond butter, almond milk, maple syrup and vanilla).  Whisk until well combined.  
  4. Add oat flour, cocoa powder, baking soda and salt to the mixing bowl and whisk until well combined and no clumps remain.  
  5. Stir in chocolate chips.  
  6. Fill the muffin cups until 7/8ths full.  Bake for 20 minutes.  Remove from oven and allow to fully cool to room temperature before touching them.  
  7. While the muffins cool, make the vegan chocolate cream cheese icing.  Add vegan cream cheese, maple syrup, cocoa powder and vanilla to a small mixing bowl.  Use a hand mixer to combine until smooth and no clumps remain.  Place in the refrigerator until ready to use.  
  8. Once the muffins have fully cooled, remove them from the muffin tin.  Add the cream cheese icing with a knife and enjoy!
  9. Store leftovers in an airtight container in the refrigerator for up to five days.  

Notes

For a nut-free version use sunflower seed butter or pumpkin butter in place of the almond butter.  Also use oat milk, rice milk, flaxseed milk, coconut milk or hemp seed milk in place of almond milk.  

  • Prep Time: 10
  • Cook Time: 20
  • Category: Breakfast or Snack
  • Method: Oven

Keywords: vegan chocolate zucchini muffins

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