These moist and flavorful muffins are a perfect way to enjoy zucchini in a healthy, plant-based treat. Easy to make and naturally sweetened, they’re great for breakfast or a snack any time of day.
Start by heating your oven to 350°F (175°C) and lightly grease two muffin pans. In a large bowl, whisk together the warm water and flaxseed until it’s combined. Then add the sugar, applesauce, oil, and vanilla, mixing everything well. Fold in the shredded zucchini until it’s evenly distributed.
In another bowl, sift together the oat flour, all-purpose flour, baking powder, cinnamon, nutmeg, salt, and baking soda. Stir in the raisins, then gradually add this dry mix to the zucchini mixture. Be careful not to overmix; just combine everything until the batter comes together.
Scoop the batter into the muffin cups, using about 1/4 cup for each one. Pop the pans in the oven and bake for around 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool a bit before enjoying!
- Use fresh, firm zucchini and grate it finely for the best texture.
- Make sure to measure your flour properly by spooning it into the cup and leveling it off.
- Avoid over-mixing the batter to keep the muffins light and fluffy.
These muffins are moist, flavorful, and naturally sweetened with zucchini and a touch of maple syrup. They make a great plant-based treat that everyone can enjoy, whether you follow a vegan lifestyle or not. Plus, they are packed with nutrients and perfect for breakfast or a snack.
Enjoy these muffins warm with a spread of vegan butter or almond butter. They also pair well with a cup of coffee or tea for a cozy morning or afternoon snack. Add a handful of fresh berries on the side to brighten up your plate.
Store the muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped and thaw at room temperature or warm in the oven before serving. This helps keep them moist and delicious.
