Not only are these zucchini muffins healthy, they have perfect texture and amazing flavor. Spoon batter into a silicone muffin baking non-stick pan or paper muffin cups. Zucchini – This recipe calls for 1 1/2 cup which is typically 1 large zucchini. Do you squeeze out all water from the shredded zucchini before mixing with other ingredients? My kids love them even though they dislike zucchini haha! Do yourself a favor and make these right away! These Zucchini Muffins are so moist and taste delicious! Added the dark brown sugar instead of maple. They were really flat and rubbery. Combine whole wheat flour, all-purpose flour, flax seeds, baking powder, cinnamon, and salt in another bowl. Why, it’s these ultra-moist, double chocolate zucchini muffins, of course. Instructions. Bake for 20 - 25 minutes, until a toothpick inserted in the center come out clean. Scoop batter into greased or paper-lined muffin tin, using an ice cream scoop. These vegan applesauce muffins are requested pretty regularly by Baby Bee, who calls them, “muh-nins!” The almond meal and flax meal keep these muffins moist, and the applesauce and cinnamon give them a delicious flavor. Cocoa Powder; Baking Powder & Soda; Salt; White & Brown Sugar – Check out my guide to vegan sugars and alternative sugar replacements. Irresistible recipes for vegetarians & meat-eaters living together …and everyone else too! Do you think it would be a 1-to-1 trade? Can I replace maple syrup with agave or honey? One thing I would say is that the recipe actually makes about 12 normal sized Get "Turkey Schmurkey" - a FREE eCookbook with our very favorite plant-based holiday recipes - by subscribing to the Kitchen Treaty email list. Cake flour is high protein flour resulting in baked goods that have a more tender and lighter crumb, so don’t substitute all-purpose flour for cake flour if you really want the best texture. ½ tsp of nutmeg. These muffins are full of zucchini and applesauce, making them extra moist and dense. Serve. Here’s everything you need. As a retired professional baker and 12 years (and counting!) Easy, simple, c, Slow Cooker Chana Masala is simple, easy, plant-ba, Spiced Carrot Oatmeal Muffins! Hi Vanysa, no, I don’t squeeze the zucchini first; the recipe takes into account the additional moisture the zucchini adds. In a large bowl beat the eggs, then blend in oil, applesauce, sugar and vanilla. Mix dry ingredients in a large bowl. With just a bit of tweaking, I transformed that tasty ‘n easy zucchini bread into today’s Healthy Moist Vegan Zucchini Muffins (with chocolate chips, of course)!! The original recipes calls these cupcakes. Anyway – they camevout awesome. It’s the time of year where zucchini is IN YOUR FACE everywhere you turn. Is it rolled oats? Place them into a large food processor (mine is 10 cups) along with the zucchini, applesauce, almond milk, vanilla and egg. I added almonds and blueberries to the second batch Yum! Mix in apple, zucchini, and carrots. These Vegan Zucchini Applesauce Muffins though, these work for me long after I’m officially over zucchini for the year. Preheat the oven to 350°F (180°C). Stir until the mixture is not quite together then add chocolate chips. I like to use an ice cream scoop for this - so easy! I’m a type 2 diabetic how do I substitute for the brown sugar or pure maple syrup.. In a medium sized bowl, miix grated zucchini, applesauce, honey and vanilla together until well combined. Every day a new one emerges, and if you miss a day, God forbid, you’ve got a firelog-size giant on your hands. Make the topping. Blend applesauce, sugar, vanilla and oil together until combined. Our garden inspired my first post. Make the zucchini carrot muffins with applesauce in place of the yogurt (or use a non-dairy yogurt); swap the eggs for flax eggs; use maple syrup in place of the honey. They taste wonderful while also having this wholesome feel. The use of applesauce replaces the eggs – you can use store-bought, however I prefer to make my own as I LOVE using Ambrosia apples – they have just the right amount of sweetness, which allows me to keep the sugar quantity relatively low, compared to the majority of muffin recipes out there. You can use coconut sugar in place of the regular sugar if you want to make these a little healthier. Stir in applesauce and mashed banana. Pour the wet into the dry and mix well. Serves. Pour the well-blended wet mixture into a large bowl with dry ingredients. https://threemanycooks.com/recipes/sweet-treats/zucchini-applesauce-muffins Pour into prepared pan and let sit for 5 minutes. Stir to combine. Tell me more about these vegan zucchini banana muffins. Set aside. Dairy Free. Next add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk to combine. Perfect for vegans AND those who really want muffins but just realized they're out of eggs (one of the great things about vegan muffins!). Here's another bonus to cooking without eggs or dairy. Subscribe and get Turkey Schmurkey, my plant-based holiday eCookbook, for FREE! Zucchini Carrot Muffins FAQs Can I omit the bone broth powder? The texture is stunning and the … Sift the flour into a mixing bowl and add the brown sugar, baking soda, salt, cinnamon and nutmeg. Mix dry ingredients in a large bowl. Muffins keep at room temperature in an airtight container for 2-3 days. Your email address will not be published. Gluten Free Carrot Zucchini Muffins. Prepare a 12 cup muffin tin with cooking spray. They are truly the best complete bites of food around! Add applesauce mixture to flour mixture. I was busy kitchen testing our Buffalo Zucchini Fritters when Monkey decided to start kitchen testing zucchini muffins – well mostly because TP109 was rather pitiful, and … Thank you…, These turned out pretty badly using coconut oil and maple syrup. The zucchini onslaught is a blessing and a curse. Add dry ingredients to egg mixture and stir gently to combine. The truck to great muffins is not to over mix. Mix together with a whisk until blended. The oatmeal crumble topping is definitely optional, but worth the extra few seconds it takes to prepare; the topping adds a lovely flair to the muffins and takes them from everyday home baking to something a little more special. Fill muffin tins 3/4 full and bake for approximately 10 minutes, depending on the size and shape of your pan. Perfectly tender with just the right amount of cinnamony goodness, these Vegan Zucchini Muffins are summer-loving in every bite. … You could also sub with pecans. I eliminated the cream cheese icing originally called for and decided to serve these as muffins! But yeah, after a solid month of the stuff, it can get a little wearing. Preheat your oven to 400 degrees and spray a muffin pan with cooking spray. Walnuts offer that satisfying crunch throughout each muffin. Hi Karen – I would love to try out your recipe! So far the house favorite has been these healthy zucchini muffins that also happen to be refined sugar-free and gluten-free. These vegan applesauce muffins are not gluten-free, but this link to the Minimalist Baker will help adjust it for those that want to give it a try. These are great!!! 112. So sorry your batch didn’t turn out! Fresh zucchini, tender oats, crunchy walnuts, and sweet raisins create a yummy treat that is sure to please. 1 tsp of cinnamon. https://www.beatbakeeat.com/best-applesauce-muffins-recipe-ever https://veganheaven.org/recipe/vegan-carrot-zucchini-muffins Your email address will not be published. Moist, sweet and perfect texture…. Even my kids love it! Make the zucchini carrot muffins with applesauce in place of the yogurt (or use a non-dairy yogurt); swap the eggs for flax eggs; use maple syrup in place of the honey. Pour into lined muffin tins (about 2/3 full). Remove from oven and allow to cool in pan for 2 minutes. Lots of muffins. Add grated zucchini to flour mixture. These vegan zucchini muffins are moist, buttery (without any actual butter, woot! I have even made this recipe without the flaxseed and it worked fine (though I prefer it with). the ingredients just didn’t come together in consistency….and at the end of the baking time the muffins were very ‘mushy’ with only the tops being “fully done”. I’ve made vegan banana muffins before that were amazing so I was surprised. 30. I made these using coconut sugar and oat flour, which are my favorite go-to healthier ingredients for baked goods recipes.I love adding chocolate chips to my muffins because they add just the right amount of sweetness, without too much guilt. Notify me of follow-up comments by email. Because, yeah, I am getting enough of that in my garden. And while I don’t love all the sugar they are getting with a piece, I am thrilled that they are getting veggies, fruits, and nuts with their sweet snack. They are: Refined Sugar-free: perfectly sweetened with maple syrup and coconut sugar! Mix dry ingredients in a large bowl. Advertisement. ), oh-so-flavorful, with just a hint of cinnamon and packed full of vegan … As always and questions or concerns leave a comment below! Calories. Vegan. Divide the batter between the 12 muffin cups. Whisk together and let sit for at least 5 minutes. Fill muffin cups 3/4 of the way full. Love these. I then added a cup of raisins with zucchini and folded in. 1 cup of granulated sugar. Set aside. I know I’m not alone in my dislike of having to sacrifice flavor and texture, when it comes to healthier versions of some of my favorite eats – any baked good! I love these, the only problem is I don’t have time to get them ready for tomorrow morning! I suppose zucchini can vary however. When it comes to zucchini muffins and bread, we think some crunch is in order. A great way to use up your summer zucchini! In a large bowl, whisk together sugar, eggs, and applesauce. VEGAN GLUTEN-FREE CHOCOLATE ZUCCHINI MUFFINS. https://bakerbynature.com/chocolate-chip-zucchini-bread-muffins-vegan You could also easily make these muffins vegan by swapping the egg with applesauce. I made two batches in the last week. Transfer muffins to a wire rack to cool. Gluten-Free: using my favorite All-Purpose Gluten-Free Flour, Bob’s Red Mill 1:1 GF Flour Vegan: No eggs (or animal byproducts) here! These moist and hearty muffins make the most of summer's zucchini bounty. So I’ll have to share that one at some point too. Like GROW, GROW. And this time of year, I’m secretly starting to feel ready for it. Soft and extra yummy with vegan butter, these muffins will be a go-to this fall, whether it's for breakfast, school lunches or after school snacks. Will be interested to see if you have any suggestions for improvement…. These vegan applesauce muffins are requested pretty regularly by Baby Bee, who calls them, “muh-nins!” The almond meal and flax meal keep these muffins moist, and the applesauce and cinnamon give them a delicious flavor. The right amount of sweet and wholesome, these kid-approved apple zucchini muffins freeze well and are great for breakfast or snack time. To flax eggs, add mashed banana, agave or maple syrup, olive oil and whisk to combine. 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