A decadent, plant-based treat. These vegan chocolate-chip dotted chocolate muffins hide healthy zucchini, avocado, and oats, are are topped with a crunchy cacao streusel.
Course Breakfast, Brunch, Dessert, Snack
Prep Time 20minutes
Cook Time 25minutes
1cupWhite Whole Wheat Flour
2ZucchiniShredded on the large side of a box grater, with the liquid squeezed out
1/2cupMilk of Choice(I used coconut milk)
3Tbsp White Whole Wheat Flour
Preheat the oven to 350F, with a rack in the center. Grease a muffin pan.
In a medium mixing bowl, whisk together the oats, flour, cocoa powder, salt, espresso powder, baking soda, and cornstarch until combined.
In a large mixing bowl, mash to avocado with a pastry blender, potato masher, or fork. Add the maple syrup, olive oil, and vanilla. Stir until combined and smooth. Then add in the zucchini and half the milk, stirring until fully incorporated.
Add the flour mixture to the wet ingredients in 2-3 batches, folding in until everything is just moist. Do not over mix. Add the rest of the milk as needed to reach the consistency of a slightly thick muffin batter.
Fold in the chocolate chips, gently. Then scoop the batter into the prepared cups of the muffin pan.
In a small mixing bowl, combine all of the ingredients for the streusel except the oil. Slowly add the oil, stirring as you go, until the mixture is a thick liquid that coats the spoon, but does not hold its shape. Spoon the topping over each muffin.
Bake for 25-30 minutes, until a toothpick comes out clean. Cool in the pan for about 20 minutes, and then transfer to a wire rack to cool completely. Serve immediately, or store at room temperature for up to 3 days in a sealed container.
The streusel topping adds a fun crunch, and the third chocolate in "triple-chocolate." However, it's optional if you prefer to skip it. It will dry out while baking, and add an interesting texture to the muffins, plus more chocolate flavor.
For the milk, I used So Delicious unsweetened coconut milk. I did not try other plant-based milks, but they should work, since they are mainly adding moisture.
Many chocolate chips contain dairy, so be sure to use vegan chocolate chips if you need this to be entirely plant-based.
Make Ahead Tip: These can be made in advance and stored at room temperature. I think they actually taste best on day 2, so I would suggest making them the day before serving. However, you can eat them immediately once cool.