Vegan Zucchini Bread Muffins

This modified zucchini bread muffin recipe contains half the normal sugar and oil; it's also vegan, dairy-free, and makes 2 dozen muffins.

• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 15 mins
• Calories: 133 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup raisins
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 tablespoon ground cinnamon
• ½ cup warm water
• 2 teaspoons ground nutmeg
• 1 cup turbinado sugar
• ¾ cup unsweetened applesauce
• 2 cups oat flour
• ¼ cup safflower oil
• 6 tablespoons flax seed meal
• 2 ½ cups zucchini, grated

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 5

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