Easy Vegan Chocolate Muffins

Name: Easy Vegan Chocolate Muffins
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 portions
Ingredients: ground flaxseeds; zucchini; spelt flour (type 630); raw cane sugar (or coconut blossom sugar); margarine (and additional margarine for greasing); cinnamon; baking powder; salt; plant-based milk; cocoa powder; VIVANI fine dark chocolate couverture

Preparation time: 20 min
Cooking time: 30 min
Total time: 50 min

Difficulty: easy

Ingredients

30 g ground flaxseeds

130 g zucchini

200 g spelt flour (type 630)

100 g raw cane sugar (or coconut blossom sugar)

60 g margarine (and additional margarine for greasing)

2 ts cinnamon

2 ts baking powder

1 Pinch(es) salt

180 ml plant-based milk

20 g cocoa powder

30 g VIVANI fine dark chocolate couverture

Preparation

1. Preheat the oven to 180°C (convection). Grease the wells of the muffin tin with plant-based margarine. Mix ground flaxseeds with 4 tablespoons of water and let it sit for 5 minutes. Wash and grate the zucchini (you'll need 130 grams of grated zucchini).

2. Combine all ingredients (except for the couverture) together. Finely grate 15-20 grams of vegan alternative to couverture and mix it into the batter. Fill the muffin wells with the batter. Bake the muffins at 180°C (convection) for approximately 30 minutes (perform a toothpick test).

3. Combine all ingredients (except for the couverture) together. Finely grate 15-20 grams of vegan alternative to couverture and mix it into the batter. Fill the muffin wells with the batter. Bake the muffins at 180°C (convection) for approximately 30 minutes (perform a toothpick test).