Vegan Zucchini Bread Muffins
Description
This modified zucchini bread muffin recipe contains half the normal sugar and oil; it's also vegan, dairy-free, and makes 2 dozen muffins.
Ingredients
•
1/2 cup warm water
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6 tablespoons flax seed meal
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1 cup turbinado sugar
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3/4 cup unsweetened applesauce
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1/4 cup safflower oil
•
1 teaspoon vanilla extract
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2 1/2 cups zucchini, grated
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2 cups oat flour
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1 cup all-purpose flour
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1 tablespoon baking powder
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1 tablespoon ground cinnamon
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2 teaspoons ground nutmeg
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1 teaspoon salt
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1/2 teaspoon baking soda
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1 cup raisins
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin pans.
2
Whisk warm water and flaxseed together in a large bowl. Mix in sugar, applesauce, oil, and vanilla extract. Stir in zucchini until well combined.
3
Sift oat flour, all-purpose flour, baking powder, cinnamon, nutmeg, salt, and baking soda into a bowl. Stir in raisins and combine with the zucchini mixture until batter is just mixed.
4
Transfer batter into muffin cups using 1/4 cup measure.
5
Bake in the preheated oven until a knife inserted into a muffin comes out clean, 50 to 55 minutes.