Vegan Zucchini Bread Muffins recipe

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Ingredients

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

Nutrition Info

133.4 calories
carbohydrate: 23.9 g
cholesterol: : -
fat: 3.9 g
fiber: 1.9 g
protein: 2.1 g
saturatedFat: 0.4 g
servingSize: -
sodium: 188.9 mg
sugar: 12.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin pans.

  2. Whisk warm water and flaxseed together in a large bowl. Mix in sugar, applesauce, oil, and vanilla extract. Stir in zucchini until well combined.

  3. 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.

  4. Transfer batter into muffin cups using 1/4 cup measure.

  5. Bake in the preheated oven until a knife inserted into a muffin comes out clean, 50 to 55 minutes.

Recipe Yield

24 muffins

Recipe Note

Modified an old recipe and cut 1/2 the sugar and oil. Still trying to reduce sugar content.

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