Recipe blog #1- Vegan Zucchini Muffins
Try this yummy and healthy recipe for zucchini muffins revised from beamingbaker.com
• 2 cups King Arthur gluten free flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt wet ingredients
• ¼ cup + 2 tablespoons melted coconut oil
• ¼ cup coconut sugar
• ¼ cup pure maple syrup
• 1 ½ flax eggs (4 ½ TEAspoons ground flaxseed and ¼ cup + 1 ½ TEAspoons water, whisked together, set for 15 mins)
• 1 teaspoon pure vanilla extract
• ¼ cup of unsweetened applesauce fold-in ingredients
• 1 ¼ cups grated zucchini
• ¾ cup vegan chocolate chips (optional)
• ¼ cup chopped walnuts (optional) ________________________________________
INSTRUCTIONS
1. Preheat the oven to 350°F. Grease muffin tin or use liners
2. In bowl, whisk together all the dry ingredients.
3. In bowl, whisk together all the wet ingredients.
4. Add dry ingredients to wet ingredients. Whisk until just incorporated, making sure no flour patches remain.
5. Thoroughly fold and mash zucchini into the batter, until zucchini is very well incorporated (about 1 min). The batter will be very, very thick. Optional: fold in chocolate chips or walnuts.
6. Scoop & drop batter evenly into the muffin pan.
7. Bake for 24-32 minutes, depending on how many muffins are made. Insert a toothpick to check for doneness—once it comes out clean with just a few moist bits, it’s done.
8. Enjoy!
