Double Chocolate Muffins with Zucchini and Chocolate Pecan Streusel
Print

Double Chocolate Muffins with Zucchini and Chocolate Pecan Streusel

These vegan muffins will get you moving in the morning or enjoy them for a rich, chocolatey afternoon snack.
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 11
Author Traci York | Vanilla And Bean

Ingredients

For the Muffins:

For the Streusel:

Instructions

For the Muffins:

  • Preheat oven to 375F.
  • Line a muffin pan with 11 muffin or cupcake liners
  • Shred the zucchini using a box grater or a coarse micoplaner.
  • Sift the almond flour, white flour, dark cocoa, baking soda, baking powder, salt, and cinnamon into a large mixing bowl. Fold in the chocolate chips, then the zucchini. Pour the oil, applesauce and vanilla bean paste (or vanilla extract) into the flour mixture and stir well, just until all the ingredients are incorporated.
  • Using a large cookie scoop, scoop 1 1/2 scoops (or 4 1/2 Tbs) of batter into each muffin cup.

For the Streusel:

  • In a small bowl, mix the almond flour, white flour, chopped pecans, cinnamon, brown sugar, salt and cocoa into a bowl. Add 1 Tbs of coconut oil at at time, stirring to incorporate. Lumps are ok.

To Finish:

  • Spoon 1 Tbs of streusel over each muffin. You'll have a little left over, so divide it up among several muffins.
  • Bake in a preheated oven at 375F for about 35 minutes. Use a toothpick to check for doneness.
  • Store in a covered container for up to three days or freeze for up to two weeks.

Notes

Recipe inspired by Slice of Feist