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½ cup warm water
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6 tablespoons flax seed meal
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1 cup turbinado sugar
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¾ cup unsweetened applesauce
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¼ cup safflower oil
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1 teaspoon vanilla extract
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2 ½ cups zucchini, grated
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2 cups oat flour
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1 cup all-purpose flour
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1 tablespoon baking powder
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1 tablespoon ground cinnamon
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2 teaspoons ground nutmeg
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1 teaspoon salt
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½ teaspoon baking soda
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1 cup raisins
Vegan Zucchini Bread Muffins
Modified an old recipe and cut 1/2 the sugar and oil. Still trying to reduce sugar content.
Recipes · Bread · Quick Bread Recipes · Zucchini Bread Recipes
| Prep Time: 25 mins |
| Cook Time: 50 mins |
| Servings: 24 |
| Total Time: 1 hrs 15 mins |
| Yield: 24 muffins |
Ingredients
Ingredients List
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin pans.
Whisk warm water and flaxseed together in a large bowl. Mix in sugar, applesauce, oil, and vanilla extract. Stir in zucchini until well combined.
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.
Transfer batter into muffin cups using 1/4 cup measure.
Bake in the preheated oven until a knife inserted into a muffin comes out clean, 50 to 55 minutes.
Nutrition Facts (per serving)
Nutrition Facts
| 133 | Calories |
| 4g | Fat |
| 24g | Carbs |
| 2g | Protein |