Chocolate Raspberry & Zucchini Muffins (GF, DF, Ve)

#glutenfree #dairyfree #vegan

Any muffin with chocolate chips is a 10/10 in my books, and complimented by the slightly sweet slightly tart flavour of the raspberries is a great combo! I love that there's hidden veg in these - meaning you can grab one for breakfast on the go or a sneaky 3pm sweet snack with zero guilt (because you're adding to your daily veg goals!).

I used frozen raspberries for this recipe which worked fine, although I do recommend letting them defrost at room temperature first so they don't freeze your batter!

Chocolate Raspberry & Zucchini Muffins

gluten free, dairy free, vegan

yield: 10 MUFFINS

prep time: 15 MINUTES

cook time: 20 MINUTES

total time: 35 MINUTES

INGREDIENTS

• 180g gluten free flour of choice (I used equal parts quinoa flour and almond meal)

• 2 tsp baking powder

• 1/2 tsp salt

• 1 tsp cinnamon

• 1 tbsp flax meal + 2.5 tbsp water

• 180g frozen raspberries

• 1 large zucchini

• 60g soy milk or other non dairy milk of choice

• 125g maple syrup

• 60g neutral oil (e.g. coconut oil, olive oil)

• 1/2 cup vegan chocolate chips

INSTRUCTIONS

1. Preheat oven to 180 degrees and grease a muffin tin.

2. Place frozen raspberries at room temperature to defrost. Combine the flax meal and water in a small bowl and set aside to thicken.

3. Grate zucchini and drain excess liquid - ensure you remove as much liquid as possible or your muffins will be soggy!

4. Add to dry ingredients to one bowl and the soy milk, maple syrup, oil, and zucchini to another and ensure both are well combined. Slowly add dry ingredients to wet ingredients mixing well.

5. Divide evenly into 10 muffins and bake for 20-25mins minutes. Enjoy!