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 caloriescarbohydrate: 23.9 gcholesterol: : -fat: 3.9 gfiber: 1.9 gprotein: 2.1 gsaturatedFat: 0.4 gservingSize: -sodium: 188.9 mgsugar: 12.3 gtransFat: : -unsaturatedFat: : -
Directions Vegan Zucchini Bread Muffins
Directions
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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.