Chocolate Veggie Power Muffins

Moist, chocolatey, and secretly packed with zucchini, banana, pumpkin and cauliflower—these muffins taste like a treat while sneaking in extra veggies and whole grains.

Ingredients

• 1 medium zucchini, chopped
  
  
• 1 ripe banana
  
  
• ½ cup frozen riced cauliflower
  
  
• ½ cup  puréed pumpkin (from a can)
  
  
• ½ cup sweetened soy milk (or plant milk of choice)
  
  
• ⅓–¾ cup brown sugar or coconut sugar (adjusted to your taste preference)
  
  
• ⅓ cup unsweetened cocoa powder
  
  
• 1 tsp ground cinnamon
  
  
• 1 tsp vanilla extract
  
  
• ¼ tsp salt
  
  
• 1 Tbsp vinegar (apple cider or white)
  
  
• 1 tsp baking soda
  
  
• 2 cups whole wheat pastry flour
  
  
• ½ cup dairy-free chocolate chips
  
  

Instructions

1. Preheat oven to 350°F (175°C). Line a muffin pan with silicone liners or lightly grease.
   
   
2. Blend wet mixture: In a high-speed blender, combine zucchini, banana, cauliflower, and soy milk. Blend until smooth. Add in cocoa powder, sugar, cinnamon, vanilla, salt, vinegar, and baking soda. Blend again until fully combined.
   
   
3. Mix with flour: Pour the blended mixture into a large mixing bowl. Add the whole wheat pastry flour and stir until just combined (don’t overmix).
   
   
4. Fold in chocolate chips: Gently stir in the chocolate chips.
   
   
5. Fill muffin tins: Divide the batter evenly into silicone muffin cups.
   
   
6. Bake: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out mostly clean. (it may even need to cook longer, or less... keep an eye on them. It depends on how big your zucchini was) 
   
   
7. Cool & enjoy: Allow muffins to cool for a few minutes before removing from the liners. Store in an airtight container at room temperature or freeze for later.