muffins are a delicious and healthy way to enjoy zucchini in a sweet treat. Perfectly moist and packed with plant-based ingredients, they make a great snack or breakfast option for any time of day.
Prep Time25 min
Cook Time50 min
Total Time1 hr 15 min
Difficulty
Hard
Tips For Perfect Results
Make sure to grate the zucchini finely and squeeze out excess moisture to avoid soggy muffins.
Use a toothpick to check doneness; it should come out clean when the muffins are baked through.
Avoid overmixing the batter to keep the muffins light and fluffy.
Ingredients
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What Makes This Dish So Tasty
These muffins are moist and flavorful without any animal products. They are a great way to enjoy a healthy treat that feels indulgent. Plus, zucchini adds a subtle sweetness and keeps each bite tender.
Step 1
Gently heat your oven to 350°F (175°C) and grease two muffin pans to keep the muffins from sticking. In a large bowl, whisk together the warm water and flaxseed until it’s well blended. Then add the sugar, applesauce, oil, and vanilla extract, mixing everything until smooth. Fold in the grated zucchini so it’s evenly distributed.
Step 2
In a separate bowl, sift together the oat flour, all-purpose flour, baking powder, cinnamon, nutmeg, salt, and baking soda. Toss in the raisins, then gradually add the dry ingredients to the wet mixture. Stir just until everything is combined—you don’t want to overmix.
Step 3
Spoon the batter into the muffin cups, using about 1/4 cup for each. Pop the pans into your preheated oven and bake for around 50 to 55 minutes. They’re done when a knife inserted in the center comes out clean. Let them cool a bit before enjoying!
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people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Suggestions
Enjoy these muffins warm with a smear of your favorite plant-based butter or nut butter. They also pair nicely with a cup of tea or coffee for a comforting snack or breakfast.
Leftover Tips
Store the muffins in an airtight container at room temperature for up to three days. For longer freshness, keep them in the refrigerator for about a week or freeze them individually wrapped for up to three months.
Frequently Asked Questions
Can I use a different type of oil instead of safflower oil?
Yes, you can substitute with other neutral oils like vegetable, canola, or light olive oil.
How do I make the flaxseed mixture?
Mix 6 tablespoons of flaxseed meal with ½ cup warm water and let it sit for a few minutes until it becomes gel-like.
Can I use almond flour instead of oat flour?
Almond flour has a different texture and moisture level, so it’s best to stick with oat flour for similar results.
Do I need to peel the zucchini before grating?
No, you can grate the zucchini with the skin on for added nutrients and color.
How should I store the muffins?
Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze these muffins?
Yes, let them cool completely, then freeze in a sealed container for up to 3 months.
What if I don’t have turbinado sugar?
You can use brown sugar or coconut sugar as a substitute.
How do I know when the muffins are fully baked?
Insert a knife or toothpick in the center; if it comes out clean, the muffins are done.
Start your day with a warm and comforting bowl that's both nutritious and delicious. This simple blend of creamy peanut butter, ripe bananas, and hear...
Breakfast
Lunch
Dinner
Snacks
Meals
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Vegan
