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Frosted Vegan Chocolate Muffins

Moist Vegan Chocolate-Zucchini Muffins with Oat Flour

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5 from 12 reviews

Description

Does it get any better than eating chocolate for breakfast? I don’t think so! These soft and moist vegan chocolate zucchini muffins are baked with grated zucchini, cocoa powder, almond butter, almond milk and oat flour. Ready to enjoy in 30 minutes! Yields 12 muffins.

Ingredients

Units 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 (or nut or seed butter of choice)
  • 1/2 cup unsweetened non-dairy milk
  • 1/2 cup maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 cup gluten-free oat flour (store-bought works best here)
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 cup vegan mini chocolate chips

Frosting Options:

Chocolate Sweet Potato Frosting

2-Ingredient Chocolate Ganache Frosting

Homemade Vegan Vanilla Cream Cheese Frosting

Vegan Chocolate Cream Cheese Frosting Recipe:

  • 4-ounces plain vegan cream cheese (I love Kite Hill brand)
  • 2 tablespoons pure maple syrup
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon pure 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 7/8 full. 
  7. Bake for 20 minutes. Remove from oven and allow to fully cool to room temperature before touching them.  
  8. While the muffins cool, make your frosting if desired (entirely optional). Use one of the linked recipes above or make the chocolate cream cheese frosting: 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.  
  9. Once the muffins have fully cooled, remove them from the muffin tin. Add your frosting of choice once the muffins have fully cooled to room temperature otherwise the frosting will melt. You can pop the entire muffin tin in the freezer to speed up this process. Use a knife to frost and add mini chocolate chips if desired.
  10. Enjoy immediately once frosted. Unfrosted, the muffins will store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Equipment

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.  

Store leftovers (unfrosted) in an airtight container in the refrigerator for up to five days. These muffins may be frozen for up to three months. 

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

Find it online: https://www.eatingbyelaine.com/vegan-chocolate-zucchini-muffins/