baking, vegan baking, vegan recipe, muffins, breakfast, vegan breakfast, how to, zucchini muffins, chocolate zucchini muffins

1. Gather the ingredients.

  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup sugar (I used 1/2 cup organic cane and 1/2 cup coconut sugar, but you can try all of one or the other or use brown sugar)
  • 1/4 tsp sea salt
  • 3 tsp egg replacer, mixed with 4 Tbsp warm water to make a slurry
  • 1 medium zucchini, shredded (about 2 cups when shredded)
  • 1/4 cup plus 2 Tbsp safflower oil
  • 3/4 cup non-dairy milk
  • 1/3 cup dark chocolate chips, plus more for decoration
  • sliced almonds, cashew pieces, macadamia nuts, and/or other desired bear face decorations

how to, zucchini muffins with chocolate, zucchini chocolate bear muffins, bear muffins

2. Mix the dry ingredients.

Preheat the oven to 350 degrees F. In a large bowl, mix the all purpose and whole wheat pastry flours, baking soda, baking powder, sugar, and sea salt.

zucchini muffins, how to, recipe, healthy recipe

3. Make the wet zucchini mixture.

Mix the egg replacer with 4 Tbsp water to make 2″eggs.” In a medium-sized bowl, mix together the “eggs,” shredded zucchini, almond milk, safflower oil, and almond milk.

how to, vegan cooking, vegan baking, vegan muffin recipe

4. Make the batter and add the chocolate chips.

Add the wet zucchini mixture to the bowl with the dry ingredients and mix until moistened, trying not to overmix. Add in the chocolate chips.

zucchini muffins, chocolate zucchini muffins, vegan muffins, vegan breakfast

5. Bake the muffins.

Fill the cupcake/muffin liners or greased cupcake tins with batter (until about 3/4 of the way full). Bake for about 15 minutes, until a toothpick comes out mostly clean. Remove from the oven and let cool in the tins for about 5 minutes, then place on wire rack.

bear muffins, muffin decorating, vegan muffins, zucchini muffins

6. Decorate the muffins.

While the muffins are cooling, prepare your decorations. You can use a variety of nuts for the ears, nose, and eyes. I liked using 1/2 of a macadamia nut for the nose, dotted with a little melted chocolate. For ears, I used pieces of cashew nuts. I added a little melted chocolate as “glue” and then add a chocolate chip to each eye. Put a sliced almond on either side of the head for ears. I didn’t have sliced almond on hand, so I blanched almonds and removed their skins to make them softer and easier to cut.

While muffins are still warm, add the decorations.

zucchini bear muffins, how to, muffin decorating ideas, vegan muffins

7. Let cool and serve.

Let the muffins cool and serve. Makes 12 bear muffins. Enjoy!

Note: Keep muffins in an airtight container for up to two days or refrigerate up to 4 days.

RELATED | HOW TO: Make Vegan Pumpkin Chocolate Chip Muffin Cupcakes