Vegan Zucchini Banana Muffins

I won't refer to these as WFPB (whole food plant based) because I am using a (gluten-free) flour mix and chocolate chips.

Anyway, once in a while I want dessert.  I also like sweet muffins because they are a good "travel" food for when I'm going to be out of the house all day.

Ingredients

  • 1 mashed banana
  • 2 shredded zucchini
  • 1 tsp vanilla
  • 2 chia eggs (2 T chia seeds & 6 T water, let sit for 5 mins)
  • 1/3 to ½ maple syrup
  • 2 cups Bob's Red Mill Pancake & Waffle mix 
  • 1/3 cup oats
  • ½ cup chocolate chips (or carob chips, or dried cranberries, etc)
  • ½ to 3/4 cup chopped walnuts
I mix all the wet ingredients (the first five) first, then add the flour and mix, then the oats and mix, then the chips and nuts and fold/mix.

There is some coconut sugar in the flour mix so you can cut back on the maple syrup if you don't like your muffins too sweet.

I put the mix into these cupcake liners in a muffin tin and back at 350 for about 30 minutes.

These muffins are REALLY moist... so I skirted the edge of burning the tops of them in order to try to get them to bake enough that the middle wouldn't be gooey.  After a day in the fridge, they peeled from their cupcake liners cleanly (but they didn't when right out of the oven).

These also freeze well.

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