Moist Vegan Brownie Muffins
Title: Moist Vegan Brownie
Author: Britney Shawley
Recipe type: dessert
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Serves: 28 small muffins
I had leftover zucchini and brown bananas. I knew I wanted to make some kind of dessert with them. I decided that I was going to make a brownie (as I wanted sticky gooeyness) but as a muffin so they are easier for snack and grab and go options!! I did half of them as mini brownie muffins and half in a baking tray to make legit brownies. They were sooo moist, delicious and I couldn’t stop going back for more! These are definitely ones you want to make with others in mind. That way you are more likely to pack them for lunches, share with friends at the office or have as dessert when friends come over. The little muffin brownies are also very convenient to take with you as snacks. Enjoy this healthy deliciousness!
1 cup whole wheat flour
1 cup oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup cocoa powder
2 tsp greens powder (like Moringa) – optional
4 tbsp grapeseed oil
1/2 cup cane sugar
1/4 cup honey
1 and 1/2 cups mashed ripe banana about 3 bananas
2 large flax “eggs” (2 tbsp flaxmeal with 4 tbsp water. Mixed together and let sit for 5 mins)
2 teaspoons vanilla extract
3/4 cup shredded zucchini about 1 medium zucchini
Preheat the oven to 425° Spray 14 muffin cups with cooking spray or line with paper liners; set aside.
In a large mixing bowl, add the flour, baking powder, baking soda, salt, and ground cinnamon. Stir with a whisk to combine. Push the dry ingredients to one side.
On the dry side of the bowl, add mashed banana, oil, sugar, honey, flax egg and vanilla. Mix the wet ingredients together until well combined.
Use a silicone spatula to gently fold the dry batter into the wet until the dry ingredients are completely moistened.
Gently fold in the shredded zucchini
Spoon the batter into the prepared muffin pan; filling each cup 2/3 full. (Top each with a slice of banana if desired.)
Bake for 5 minutes. Reduce the oven temperature to 350°F and bake for an additional 10 to 15 minutes or until a toothpick inserted into the center comes out clean. Remove the muffins from the pan immediately and cool for 10 minutes before serving.