Units
Scale
Ingredients
Dry Ingredients
- 220 g self raising flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 180 g chopped dark chocolate (plus more for topping)
Wet Ingredients
- 55 g olive oil
- 80 g coconut sugar
- 76 g maple syrup
- 120 g grated zucchini
- 60 g oat milk (or any non-dairy milk)
- 2 tsp vanilla extract
- 1/2 tsp apple cider vinegar or lemon juice
Instructions
- Line your 12-muffin baking tray with muffin cases. *see notes
- Preheat your oven to 220C/200C fan.
- To create your buttermilk, combine your oat milk and apple cider vinegar. Set aside,
- In a bowl, combine all your dry ingredients. Set aside.
- Using a kitchen tissue, gently blot your zucchini (don't squeeze all the moisture out!)
- Mix all your wet ingredients together (including the buttermilk), then pour over your wet and combine. (Try not to over mix!)
- Spoon the batter evenly into each liner, filling each all the way to the top. Top with a few more chopped chocolate pieces (optional)
- Bake for 5 minutes at 220C/200C fan. With the muffins still in the oven, reduce the temperature to 180C/160C fan and bake for 15-20 minutes or until they're cooked. (Use the toothpick/ knife method to check!)
- Enjoy with a spread of a little vegan butter! (optional)
Notes
Muffin cases – I made my own by cutting out six 15cm squares of parchment paper, and popping the square parchment papers into the muffin tin and placing a cup on top of each one, I kept the cups in the muffin tin until I was ready to add the batter into the cases.
Because those DIY muffin cases are higher than the ones you can buy from the store, I was able to add more batter into my cases. Which is why I only having a total of 6 muffins using this recipe!