There are a million and one ways to incorporate superfoods into your diet. One of them is baking Vegan Nut-Free Zucchini Muffins. Not only these muffins are filled with nutrients, they are packable and snackable just in time for Back-to-School! We added Cacao Powder, which is full of antioxidants and supports a healthy immune system – a very important ally to combat any pesky germs. Having these muffins on hand, will help make your evening or early morning lunch prep easy and will delight your little ones as they reach for their mid-day snack.
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|Organic Cacao Powder||Raw Extra-Virgin Coconut Oil||Pink Himalayan Crystal Salt|
Vegan Nut-Free Zucchini MuffinsPrint Recipe
- 1 1/2 Cups Gluten Free Flour*
- 1/2 tsp. Baking Soda
- 1/2 tsp. Baking Powder
- Dash of Cinnamon
- 1/2 Cup Coconut Sugar
- 1 tbsp. Sunfood Cacao Powder
- 1 tsp. Sea Salt
- 1/2 Cup Applesauce
- 1/3 Cup Coconut oil, melted/cooled
- 1 tbsp. Apple Cider Vinegar
- 1 tsp. Vanilla Extract
- 1 Cup Grated Zucchini (or 1 small)
- 1 Cup Vegan Chocolate Chips
Preheat oven to 350F.
Grease a muffin pan.
Mix all dry ingredients. Slowly add wet ingredients (including zucchini). Mix together.
Lastly, add in chocolate chips and fold into the batter.
Place batter in muffin pan. Bake for 20 minutes (this time is for mini muffins). Timing may change depending on size of muffin pan. Larger muffins may take longer.
*We use Cup4Cup Gluten-Free Flour.
Recipe and photos created by Lauren Waskewicz.