Whole Food Plant-Based Zucchini Bread Muffins
These Whole Food Plant-Based Zucchini Bread Muffins are a delightful and healthy snack option that combines the flavors of zucchini bread with the convenience of a muffin. Made with whole food plant-based ingredients and no oil, these muffins are perfect for a satisfying snack or a quick breakfast on-the-go.
Ingredients
- 1 ½ cups grated zucchini about 1 medium zucchini
- 1 cup gluten free flour (I prefer almond flour )
- ½ cup rolled oats
- ¼ cup unsweetened applesauce
- ¼ cup maple syrup
- ¼ cup unsweetened almond milk or any plant-based milk
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup chopped walnuts or pecans optional
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly spray with non-stick spray.
- Prepare the Zucchini: Grate the zucchini using a box grater or food processor. Squeeze out any excess moisture from the grated zucchini using a clean kitchen towel or paper towels.
- Mix Wet Ingredients: In a mixing bowl, combine the grated zucchini, unsweetened applesauce, maple syrup, and almond milk. Stir until well combined.
- Combine Dry Ingredients: In another bowl, whisk together the flour, rolled oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine Mixtures: Pour the dry ingredients into the wet ingredients and stir until just combined. Gently fold in the chopped walnuts or pecans, if using.
- Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Vegan, Oil-Free, Whole Food Plant-Based, dairy free
Notes-
Squeeze Out Moisture: Removing excess moisture from the grated zucchini is crucial for achieving the right texture in the muffins.
Store Leftovers: Store any leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Make Mini Muffins: This recipe can also be used to make mini muffins; just reduce the baking time to about 10-12 minutes.
Time saving tips-
1. Grate Zucchini in Bulk: Grate multiple zucchinis at once and store them in portioned bags in the freezer. Simply thaw before adding to your muffin batter.
2. Use a Food Processor: Instead of grating the zucchini by hand, use a food processor to quickly grate large batches.
3. Pre-Mix Dry Ingredients: Measure and mix the dry ingredients (flour, baking powder, spices, etc.) ahead of time and store them in an airtight container for quick use when you’re ready to bake.
4. Double the Recipe and Freeze: Make a double batch of muffins and freeze half. You can thaw them individually when needed for a quick snack or breakfast.
5.Use paper muffin liners for easy clean up.
6. Pre-Scoop Batter: Portion out the batter into muffin tins with an ice cream scoop. It speeds up the process and ensures even muffins.
7. Shred Zucchini with Peels: If you’re short on time, skip peeling the zucchini before shredding. The skin adds extra fiber and doesn’t affect the texture of the muffins.
Nutrition
Serving: 1muffinCalories: 150kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 0.5gFiber: 4gSugar: 8g
Tried this recipe?Let us know how it was!
