Food recipes
Whole Wheat Vegan Chocolate Zucchini Mini Muffins
Whole Wheat Vegan Chocolate Zucchini Mini Muffins Ingredients: seeds, flaxseed water, bottled, generic wheat flour, white, all-purpose, unenriched cocoa, dry powder, unsweetened leavening agents, baking powder, double...
Whole Wheat Vegan Chocolate Zucchini Mini Muffins
Ingredients:
seeds, flaxseed
water, bottled, generic
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
sugars, granulated
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
beverages, almond milk, unsweetened, shelf stable
vanilla extract
squash, summer, zucchini, includes skin, raw
Directions:
Preheat oven to 350F
Grease mini muffin pan.
Mix ground flax seed and water and set to the side.
Mix flour, cocoa, baking powder, baking soda, salt and cinnamon together.
In a separate bowl, cream flax seed mixture with applesauce and sugar.
Add in almond milk, vanilla, zucchini.
Stir until evenly combined.
Add wet mixture to dry flour mixture and mix well.
Spoon into mini muffin pan and bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
Ingredients:
seeds, flaxseed
water, bottled, generic
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
sugars, granulated
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
beverages, almond milk, unsweetened, shelf stable
vanilla extract
squash, summer, zucchini, includes skin, raw
Directions:
Preheat oven to 350F
Grease mini muffin pan.
Mix ground flax seed and water and set to the side.
Mix flour, cocoa, baking powder, baking soda, salt and cinnamon together.
In a separate bowl, cream flax seed mixture with applesauce and sugar.
Add in almond milk, vanilla, zucchini.
Stir until evenly combined.
Add wet mixture to dry flour mixture and mix well.
Spoon into mini muffin pan and bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.