Pella Chronicle

August 8, 2013

Chocolate-Zucchini Muffins

The Chronicle

Pella —

1¼ cups whole wheat flour

¼ cup unsweetened cocoa

1¼ tsp baking powder

¾ tsp baking soda

½ tsp salt

1 tsp cinnamon

1 whole banana, mashed

½ cup raw sugar

½ cup unsweetened applesauce

¼ cup non-dairy milk

1 tsp vanilla extract

1 cup shredded zucchini

½ cup raw sugar (optional)

i like to add adds to it for me

Preheat oven to 350F. Grease muffin pan and set aside. If using paper liners, lightly spray inside of liners with cooking spray to prevent sticking. Whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together. In another bowl, cream mashed banana with applesauce and sugar (use extra 1/2 cup for a very sweet, dessert-like muffin). Add in soymilk, vanilla, zucchini and any other optional add-ins you might like such as vegan chocolate chips or chopped raw walnuts. Stir until evenly combined. Add flour mix to wet mix in 3-4 batches and stir until just combined. Spoon batter into greased muffin pan and bake 18-25 minutes, or until a toothpick inserted into the center comes out clean.