Guess what? Zucchini season is upon us. You know what this means? I will use and make zucchini dishes for the next few months and drive my family crazy. As a matter of fact, I think I may have to revisit zucchini cheese casserole recipe. But for today’s post I am sharing a recipe that I made last week that is completely vegan and is very low-fat.
Vegan Zucchini Muffins
Vegan Zucchini Muffins
- 2 cups whole wheat pastry flour
- 1/2 cup flaxseed meal
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 tsp ground ginger
- 1/4 cup grape seed oil (or canola)
- 1/4 cup unsweetened applesauce
- 3/4 cup agave nectar
- 3/4 cup almond milk (or soy milk, or any other non-dairy milk)
- 1 tablespoon pure vanilla extract
- 2 cups shredded zucchini
- Preheat the oven t0 325 degrees.
- Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, flaxseed meal, baking powder, baking soda, salt, cinnamon, and ginger.
- In a smaller bowl, combine the oil, applesauce, agave nectar, almond milk, and vanilla.
- Slowly add wet ingredients to the dry ingredients and stir until the batter is combined, being careful to not over mix.
- Add the zucchini and gently fold into the mixture.
- Distribute batter into muffin tins.
- Bake the muffins on the center rack for 20-24 minutes, pretty much until the top is lightly browned.
Not bad for an eggless, healthy muffin.
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