Description
A yummy bite-sized chocolate snack with some sneaky healthy ingredients! These easy vegan gluten-free muffins are filled with fruit, veggies, and protein, but all you’ll taste is chocolate!
Ingredients
Scale
- 1/2 ripe avocado (~75g)
- 1 ripe banana (~100g)
- 1/2 (~120g) medium zucchini, cut into chunks
- 1 handful (~25g) spinach
- 3/4 cup (180g) almond milk
- 1/3 cup (85g) Organic SunButter
- 2 flax eggs (2 tbsp flax meal + 6 tbsp warm water)*
- 1 tsp vanilla extract
- 1 cup (124g) gluten-free flour**
- 1/4 cup (30g) protein powder (or more flour)
- 1/2 cup (80g) coconut sugar
- 2/3 cup (55g) cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (90g) mini chocolate chips
Instructions
- Preheat the oven to 350°, and grease a 24-count mini muffin pan.
- Prepare the flax eggs and set aside to gel.
- Bend the avocado, banana, zucchini, spinach, milk, SunButter, flax eggs, and vanilla.
- In a large mixing bowl, whisk together the flour, protein powder, coconut sugar, cocoa powder, baking powder, baking soda, and salt.
- Pour the wet mixture into the dry, and mix to form a thick batter.
- Fold in the chocolate chips.
- Scoop the batter into the muffin pan, filling each cavity almost to the top. Shake or tap the pan to even/smooth. Add a few more chocolate chips on top if desired.
- Bake for 16-18 minutes at 350°.
- Allow the muffins to cool in the pan for at least 15 minutes, then gently remove and transfer to a cooling rack to cool completely. Repeat the baking process with any remaining batter.
- Keep the leftovers in an airtight container in the refrigerator for up to one week, or freeze for longer storage.
Notes
*You can also use real eggs if not vegan, tested with great results.
**Or regular all purpose flour if not gluten-free.
Keywords: gluten free, snack, healthy, kids, zucchini, banana, avocado, baking, dairy free, chocolate chip