Vegan Zucchini Muffins Recipes

VEGAN ZUCCHINI BREAD MUFFINS

Vegan Zucchini Bread Muffins image

Modified an old recipe and cut 1/2 the sugar and oil. Still trying to reduce sugar content.

Provided by Jonathan Pittman

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h15m

Yield 24

Number Of Ingredients 15

Ingredients

½ cup warm water
6 tablespoons flax seed meal
1 cup turbinado sugar
¾ cup unsweetened applesauce
¼ cup safflower oil
1 teaspoon vanilla extract
2 ½ cups zucchini, grated
2 cups oat flour
1 cup all-purpose flour
1 tablespoon baking powder
1 tablespoon ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon salt
½ teaspoon baking soda
1 cup raisins

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin pans.
Whisk warm water and flaxseed together in a large bowl. Mix in sugar, applesauce, oil, and vanilla extract. Stir in zucchini until well combined.
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.
Transfer batter into muffin cups using 1/4 cup measure.
Bake in the preheated oven until a knife inserted into a muffin comes out clean, 50 to 55 minutes.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 23.9 g, Fat 3.9 g, Fiber 1.9 g, Protein 2.1 g, SaturatedFat 0.4 g, Sodium 188.9 mg, Sugar 12.3 g

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