muffin - Chocolate Chip Zucchini Muffins

By tinathorn

Ingredients

• 1 1/2 cups spelt flour (all-purpose or Bob’s gf also work here) (180g)
• 1/2 tsp baking soda
• 3/4 tsp salt
• optional: 1/2 tsp cinnamon
• 1/3 cup xylitol, or sugar, or evaporated cane juice (65g)
• 1/16 tsp pure stevia, or 2 tbsp more sugar (or 2 NuNaturals packets)
• optional: 1/2 cup chocolate chips
• 1/2 cup applesauce (120g)
• 1/3 cup coconut or veg oil (Replace with more applesauce only if you don’t mind the gummy texture of fat-free baked goods.) (70g)
• 1 tsp white or apple cider vinegar (5g)
• 1 1/2 tsp pure vanilla extract (6g)
• 1 cup grated zucchini

Details

Adapted from chocolatecoveredkatie.com

Preparation

Step 1

Preheat oven to 350F and place 10-12 cupcake liners in a muffin tin. Combine all dry ingredients in a mixing bowl, then set aside. In a large measuring cup, combine all liquid ingredients (including zucchini). Mix wet into dry, and immediately portion into the baking cups and place in the oven. Bake 19 minutes, then allow the zucchini muffins to cool before removing from the tray. These vegan zucchini muffins are soy-free and can also be gluten-free and sugar-free.