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Easy Vegan Chocolate Muffins
Ingredients
-
30
g
ground flaxseeds
130
g
zucchini
200
g
spelt flour (type 630)
100
g
raw cane sugar (or coconut blossom sugar)
2
ts
cinnamon
2
ts
baking powder
1
Pinch(es)
salt
180
ml
plant-based milk
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).
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