Yummy Hearty Zucchini Muffins

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I originally came across this vegan-friendly recipe when my friend Jenny convinced me to go vegan for a few weeks last spring. It was a really interesting experience and it opened me up to different ways of cooking without eggs or milk, which is helpful when you are trying to make something for people with food allergies. I also love that you can make such moist and tasty muffins filled with fruit and veggies without the use of oil or butter! They have been tested among healthy and junk food eaters alike…all with positive results. Just don’t mention the word “vegan”.

Ingredients:

Dry
1-1/2 cups wheat flour
1-1/2 cups multigran hot cereal or unprocessed bran
5 tbls ground flax seed
1 tsp salt
1 tsp baking soda
1-1/2 tsp baking powder
2 tsp ground cinnamon
1/2 cup white sugar
1 cup raisins

Wet
 5 tbls water
1 tbls vanilla
3 cups shredded zucchini (one medium zucchini equals about 1 cup)
1/2 cup shredded carrots
1 cup unsweetened applesauce
2 ripened bananas mashed

Directions:

Preheat the oven to 325 degrees.

Mix the dry ingredients in a large mixing bowl and the wet ingredients in a medium mixing bowl. To help make it go faster, I use a small food processor for the zuchinni and carrots. But if you want bigger pieces of zuchinni, you might want to chop them by hand.

Next, combine the wet into the dry and mix thoroughly. The batter will be thick.

Spoon the batter in muffin pans. I use greased silicone muffin pans because I found this is not a muffin that does well in a paper baking cup….you end up with pieces of paper stuck to the muffin!

It will make 2 dozen small-medium sized muffins. If you want to make larger muffins you will need to make fewer and bake them longer.

Bake about 70 minutes, or until a toothpick comes out of the center clean. You should see some browning on the outside. Be careful not to rush and underbake these because they will be gooey inside (and I’m not talking yummy brownie gooey!) because the mix is so thick.

Notes:

I don’t like putting a lot of added sugar in my muffins so you can experiment with adding a little more if you need to. Everyone seemed to like it fine with the reduced sugar…originally it called for a whole cup! And I’m not really brave enough to try no added sugar. Also, the other versions of zuchinni muffins use white flour but I prefer to use whole wheat flour mixed with bran…I feel like it makes the muffin a little more hearty. I was that weird little kid that liked bran muffins over blueberry or banana-nut.

If anyone has any comments or suggestions let me know!

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