chocolate zucchini muffins (vegan, no added sugar, dairy free, soy free)

 

I know I’ve hit on a real winner of a recipe when my husband asks for me to make it again. He’s my gold standard. Not that my other recipes aren’t equally tasty, but rather, they might not be equally tasty to people who still love to eat meat, dairy and sugar. Like my husband.

So I’m going to guess that these chocolate zucchini muffins will be safe to label as crowd-pleasers …for vegans and non-vegans, sugar addicts and sugar abstainers alike.

I honestly wasn’t sure how these would turn out and it’s been awhile since I’ve attempted baked goods because most of my past efforts weren’t good enough to try baking again. You see, when you remove the dairy and the eggs and the added sugar, the science of baking a simple muffin suddenly becomes more complicated.

That challenge makes this victory all the no-added-sugar sweeter. If you’re curious why I work to eliminate added sugar in my diet and what the heck do I mean by added sugar anyway, click here to receive a free video which explains all that.

I love these chocolate zucchini muffins because…

  • they are chocolate (hello!)
  • are sweetened only with fruit
  • contain a ‘veggie which my children normally don’t like
  • have an added plant-protein boost from the almond butter and ground flax seed
  • and just look at these delightful air bubbles when you split them open (which reminds me of the Aero bars I used to eat as a child – it’s a Canadian thing)

 

When I’ve made these, I used fresh shredded zucchini. If you’re using frozen, make sure you stir it in while it’s still frozen and get them into the oven ASAP. That way, the water naturally occurring in the zucchini won’t create a soggy mess for you.

Confession: I did add a few dairy-free chocolate chips to some of the batter which helps “bridge the gap” between traditional added sugar muffins and fruit-sweetened ones. However, I don’t think my family was any wiser when they ate the chip-free muffins, so I might leave them out altogether next time.

 

Print
Chocolate Zucchini Muffins
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

These chocolate zucchini muffins are sweetened entirely with fruit which makes them perfect for breakfast, but they are sweet enough for snacking or as a dessert too!

Course: Breakfast, Dessert, Snack
Servings: 12
Author: Andrea Anderson
Ingredients
Dry Ingredients
  • 1 cup spelt flour
  • 1/2 cup cocoa powder
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 scoops 100% pure stevia*
Wet Ingredients
  • 1 small ripe/slightly underripe banana
  • 1 cup unsweetened almond coconut milk
  • 1 flax egg (1 T ground flax seed + 3 T water)
  • 1 tsp vanilla
  • 1/2 cup date paste*
  • 1/4 cup almond butter
  • 1 cup shredded zucchini
  • 1 tsp apple cider vinegar
  • dairy-free chocolate chips (optional)
Instructions
  1. Pre-heat your oven to 350 degrees F and grease your muffin tin well (coconut oil is recommended). Mix up your flax egg and set aside.

  2. In a large bowl combine all dry ingredients and mix to thoroughly combine.

  3. In a food processor or high speed blender, add all wet ingredients EXCEPT the zucchini and apple cider vinegar. Blend until well-combined and very smooth then add to the dry ingredients. Gently fold the dry ingredients into the wet until combined.

  4. Gently stir in the zucchini and then add the apple cider vinegar and gently mix again. Spoon into prepared muffin tins and bake for 27-30 minutes or until a toothpick inserted in the center comes out clean.


  5. When finished baking, leave in the muffin tins for 10-15 minutes and then loosen with a knife and remove from the tin and place on a cooling rack. Store muffins in a covered container for 1-2 days refrigerated or 3-4 days refrigerated.

Recipe Notes

*Recipe Notes

  • Be sure to use 100% pure stevia
  • If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using.
  • I recommend using spelt flour and unsweetened almond coconut milk as it's why I used and results may vary with other flours or dairy-free milks although feel free to experiment
  • Unless you don't mind a slight banana flavor to these muffins, I recommend using a small perfectly ripe or just under-ripe banana.

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  •  Click here for my favorite food processor
  • I got my organic spelt flour (GMO free!) from the bulk section at Whole Foods, or you can find it here.
  • Target and many other grocery stores carry the unsweetened almond coconut milk, but you also can get it here.
  • Pure stevia: It’s critical to use 100% pure stevia with no additives or fillers. I get mine at Trader Joe’s, but try the NOW BetterStevia™ Organic Zero Calorie Powdered Sweetener — 1 oz brand here. Even though it appears pricey, a little goes a looong way, and my container lasted me for several years! This link will save you $5 on your order…comment or message me if you want to know which products I stock up on to get the free shipping
  • I usually buy my almond butter from Trader Joe’s, but click here for another option.
  • Date paste: I usually buy mine at a local Mediterranean/middle eastern store. If you don’t have one near by, you can make your own using Medjool dates (see Recipe Notes) Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.
  • I get my chocolate chips at Trader Joe’s, but here is another kind of dairy-free chocolate chip if you aren’t near a Trader Joe’s

 

simply saturday granola (vegan, no added sugar, gluten free option)

Ironically, this granola was much easier to test and make than trying to share it with you in this post. Because, technology. It’s a long story, which I’ll spare you, but I’m storing up these tidbits for blog-related tips to help you avoid the same pitfalls.

For now, granola.

When I changed my diet to one extremely low in added sugar, I thought granola was a thing of the past. Typically, granola has a high added sugar content; even vegan versions tend to use more than I’m comfortable with.

Coming up with a raw granola recipe I was pleased with was simple. However, I wasn’t sure if a cooked version using dates as the sweetener would yield that same crunchy texture of traditional granola. But, oh yes… it does!

As the title suggests, this granola is simple and straightforward to fix. While I often make mine on a Saturday, you certainly can prepare this any day of the week. The key to a good crunch is stirring during the baking time, breaking up the clusters, and completely cooling it before storing it in air-tight jars.

 

Click here for where to buy the date paste, stevia and unsweetened shredded coconut online. To try to find the ingredients locally, here are a few tips:

  • Date paste: I usually buy mine at a local Mediterranean/middle eastern store. If you don’t have one near by, you can make your own using Medjool dates (see Recipe Notes)
  • Pure stevia: It’s critical to use 100% pure stevia with no additives or fillers. I get mine at Trader Joe’s, but try the NOW BetterStevia™ Organic Zero Calorie Powdered Sweetener — 1 oz brand here. Even though it appears pricey, a little goes a looong way, and my container lasted me for several years! This link will save you $5 on your order…comment or message me if you want to know which products I stock up on to get the free shipping.
  • Unsweetened shredded coconut: If you have a Whole Foods or natural foods store near by, check the bulk section!

 

Print
Simply Saturday Granola
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Course: Breakfast, Snack
Ingredients
  • 3 cups whole rolled oats (gluten free, if needed)
  • 1/2 cup date paste
  • 3/4 cup unsweetened vanilla almond milk
  • 3 tsp coconut oil
  • 2 scoops 100% pure stevia
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup nuts of choice, chopped
Instructions
  1. Turn on oven to 350 F.  Grease a large jelly roll pan (recommend using coconut or avocado oil). Chop and measure out nuts. Measure out oats and coconut in separate bowls.

  2. Add almond milk, coconut oil, cinnamon, stevia and salt to a medium saucepan over medium-high heat. Add date paste* and stir until the date paste breaks down and the mixture is very smooth. Next, stir in oats and coat thoroughly, then immediately stir in the coconut. Spread out on the prepared jelly roll pan, breaking up any clumps in the mixture and sprinkle on the nuts.

  3. Pop in the oven and set the timer for 12 minutes. When the time is up, remove from oven, stir to break up any clumps and prevent the granola on the out edges of the pan from burning. Return to oven for another 12 minutes, removed and stir again. If needed, return the granola to the oven for 3-5 minutes or until the granola is a light golden brown color. Turn off head and leave granola to finish drying out.

  4. When the granola is completely cooled, pour into airtight glass jars for storage.

Recipe Notes
  • If you don't have pre-made date paste on hand, you can easily make your own. For this recipe, take about 3/4 cups of Medjool dates (buy the ones with the pits, but remove the pits just before using), soak them in warm water for at least 1-2 hours. Drain, reserving the soak water and place in a blender or food processor. Blend until very smooth, adding a little soak water if needed.
  • Having the pan prepared, nuts chopped and oats and coconut measured and ready to go helps keep the baking time to a minimum as it prevents the date mixture from soaking into the oats.
  • Pecans are my favorite nuts of choice for this recipe!

 

 

(*May contain affiliate links)

peanut butter banana milkshake (vegan, no added sugar)

pbmilkshakes Shakes and smoothies are such a “thing” these days.

(Almost) every time I see a shake or smoothie recipe posted on my favorite food blogs or on the pages of a magazine, I think, “I should try that.”

Yet, I rarely make it past this shake.100_2516It tastes rich and unwholesome but really is made from a few simple good-for-you ingredients with no dairy or sugar in sight and was inspired by this recipe over at Healthy. Happy. Life.

Enough said. With summer is in full swing and school starting in less that one month for us, I’m keeping this post short and sweet…

Print
peanut butter banana milkshake (dairy free, no added sugar)

Smooth and creamy, this shake is a perfect combination of salty and sweet.

Course: Beverage, Breakfast, Snack
Servings: 1
Ingredients
  • 1 banana, pre-sliced & frozen
  • 3 tbsp peanut butter
  • 1 tsp vanilla
  • dashes cinnamon
  • 1/2-3/4 cup unsweetened, dairy-free milk
Instructions
  1. Add all ingredients to a food processor or blender, starting with ½ cup of almond milk. Blend until smooth, adding more milk as needed to produce a thick but pourable shake.


Recipe Notes

I love using unsweetened almond milk for this, but suspect it would be yummy with unsweetened coconut milk too! For a peanut free version, try walnuts. To keep the recipe raw, use a raw nut butter.