Vegan Zucchini Bread Muffins
Recipe by Jonathan Pittman from allrecipes.com
Lunch,Dessert 1 Hr. 15 Mins.
Ingredients
24
24 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 24 servings
- Calories: 133
- Carbohydrate: 24g
- Fat: 4g
- Fiber: 2g
- Protein: 2g
- Sugar: 12g
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