Dark Chocolate Mini-Muffin

These muffins are so chocolate-y rich that you'd think I added chocolate chips in there instead of carrots and zucchini......Wait, what?!

Ingredients:
* 1/2 cup of mashed ripe banana (about 1 large)
* 1 cup of milk of choice (I used almond milk)
* 2 tbsp of distilled white vinegar
* 1 tsp of vanilla extract
* 1 cup of packed dark brown sugar (or any dried sweetener of equivalent sweetness)
* 1 1/4 cup of Whole Wheat Pastry flour (same as white whole wheat)
* 1/2 cup of unsweetened cocoa powder
* 2 tsp of baking soda
* 1 cup of grated carrot
* 1 cup of grated zucchini

Don't worry, you will neither taste nor see the veggies once they're baked and cooled ;)

Spongy and moist. 

1. Preheat oven to 350 degrees. Line your muffin tin with cupcake liners and spray the liners with non-stick cooking spray.

2. Combine the milk with the vinegar in a small bowl and set aside.

3. In a large bowl, combine all the dry ingredients (including the sugar) and mix. 

4. Add the mashed banana and milk-vinegar mixture into the large bowl and whisk until fully incorporated.

5. Add the grated veggies and, using a spatula, fold them into the batter. 

6. Bake for 22-23 minutes, or until you don't feel any mushy batter on the tops of the muffins.

ENJOY!