1 tablespoon ground flax meal
3 tablespoons water
1 1/4 cups unsweetened soy milk (or any nondairy milk)
2 teaspoons apple cider vinegar
1 1/2 cups white whole-wheat flour
1/2 cup plant-based protein powder (I used 1 serving of Vega Sport Vanilla)
1/2 cup coconut sugar (or organic sugar)
1/3 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 tablespoons maple syrup
1 teaspoon vanilla extract
1/3 cup dairy-free semisweet chocolate chips
1 1/4 cups grated zucchini (about 1/2 medium)
Preheat oven to 165 °C. Lightly spray a muffin tin with oil. In a small bowl, mix the flax meal and water, and set aside to thicken.
To make vegan buttermilk, in a medium bowl, mix the soy milk with the apple cider vinegar, and set aside to curdle.
In a large bowl, mix together the white whole-wheat flour, protein powder, coconut sugar, sifted cocoa powder, baking powder, baking soda, and sea salt.
Mix the flax/water mixture in with the milk/vinegar mixture. Stir in the maple syrup and vanilla.
Pour the liquid mixture into the dry ingredients, and mix until combined. Stir in the chocolate chips (saving a few to sprinkle on top) and grated zucchini.
Distribute the batter into the prepared muffin tin, using about a heaping one-third cup per muffin. Sprinkle with a few of the reserved chocolate chips.
Bake for 18 to 20 minutes, or until a toothpick inserted comes out clean.
Allow to cool for a few minutes in the pan, then move to a cooling rack.