These muffins are reminiscent of my favorite dessert – carrot cake. They are really quite rich and indulgent, like a great chocolate cake; only much lower in fat and with the added kick of apple, banana, and zucchini. Made these when my California relatives were visiting and everyone was a fan.
Makes 12 muffins.
1 1/4 cup whole wheat pastry flour
1/4 cup unsweetened cocoa
1 1/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 very ripe banana, mashed
1/2 cup unsweetened applesauce (1 lunch-sized container)
1/2 to 1 cup sugar, depending on your taste (I typically use a generous 3/4 cup)
1/4 cup non-dairy milk
1 tsp vanilla
1 cup shredded zucchini (2 smalls or 1 large)
1/2 cup chocolate chips
In a medium bowl combine flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
In another bowl, combine the mashed banana with applesauce and sugar. Add the non-dairy milk, vanilla, zucchini, and chocolate chips. Stir to combine.
Add the dry mixture to the wet, in 3 batches, stirring until just combined.
Spoon into a greased muffin tin. Bake at 350* for 18 to 25 minutes (until it passes a tooth-pick test. Don’t mistake a gooey chip for an unbaked middle!)
Credit: The Happy Herbivore by Lindsay Nixon