These Gluten-Free Vegan Zucchini Muffins are seriously moist, perfectly dense and studded with chocolate chips. They're great for dessert, breakfast, brunch or a snack, and taste surprisingly likebanana bread!
2heaped teaspoonsbaking powder(ensure gluten-free if necessary)
1/4teaspoonbicarbonate of soda (baking soda)
50g(1/3cup)dark chocolate chips *** (ensure vegan/gluten-free if necessary)
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the coconut oil in a separate large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add the maple syrup, vinegar, salt, zucchini, cinnamon, milk and ground walnuts to the same bowl
Sift in the flour, baking powder and bicarbonate of soda
Mix well, adding a splash more milk if it's looking too dry
Add the chocolate chips and fold in gently
Transfer the mixture between muffin cases in a muffin tin
Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean
Tastes best when fresh, but keeps covered in the fridge for up to a few days
*The acidity of the vinegar reacts with the alkali bicarbonate of soda to make the muffins fluffy. If you can't get hold of vinegar, substitute it with 1 tablespoon of lemon juice.**To make ground walnuts, place whole walnuts into a food processor and pulse briefly until you get a fine powder. Make sure not to over-blend as otherwise you'll get nut butter!***Use refined sugar free chocolate chips for a refined sugar free version.