Chocolate & Zucchini Muffins

These veggie muffins have become a household staple! Cocoa powder adds antioxidants—and no one will mind a few chocolate chips in their muffins.

MAKES 12 • SERVING SIZE 1

1 tbsp ground flaxseed

3 tbsp water

½ cup all-purpose flour

¼ cup whole wheat pastry flour

¼ cup unsweetened cocoa powder

¼ tsp baking soda

¼ tsp kosher salt

¼ tsp ground cinnamon

½ cup granulated sugar

¼ cup canola oil

½ tsp pure vanilla extract

½ tsp freshly squeezed lemon juice

¾ cup grated zucchini

½ cup vegan chocolate chips

1. Set the air fryer temp to 270°F. Spray 12 silicone muffin cups with nonstick cooking spray. Set aside.

2. In a small bowl, combine the flaxseed and water.

3. In a large bowl, whisk together the all-purpose flour, whole wheat pastry flour, cocoa powder, baking soda, salt, and cinnamon. Add the sugar, canola oil, vanilla extract, lemon juice, and flaxseed mixture. Mix well. Fold in the zucchini and chocolate chips. Place the batter into the muffin cups.

4. Working in batches, place 6 muffin cups in the fryer basket and bake until a toothpick comes out clean from the center of a muffin, about 15 to 18 minutes.

5. Remove the cups from the fryer basket and allow the muffins to cool for 10 minutes before serving.

Chocolate & Zucchini Muffins