When you are craving chocolate and baked goods, why not have a muffin with a healthier flare. These muffins are gluten-free, sugar-free and plant-based. I had read that tofu makes a muffin fluffier and less dry, so I decided to create a recipe to see how it worked. I used bananas and applesauce to sweeten it.
Chocolate Zucchini Muffins
Makes: 12 muffins
Ingredients
- 2 zucchinis, shredded
- 2 bananas, mashed
- 8 oz tofu, soften
- 2/3 cup applesauce
- 1 tsp vanilla
- 2 cups almond flour
- 3 tsp baking powder
- 1/3 cup cacao powder
- 2 tsp shredded coconut
- 2 tsp hemp hearts
Instructions
- Preheat oven to 400 degrees (Fahrenheit)
- Mix wet and dry ingredients in separate bowls, then combine well.
- Oil muffin tin with either avocado oil spray or coconut oil.
- Use a spoon to put the batter into muffin tins
- Bake for 35 minutes or until cooked through the middle (test by toothpick)
