These muffins are a delicious way to sneak some veggies into your snack time. Moist and naturally sweet, they’re perfect for a quick breakfast or an afternoon treat that everyone will love.
COOKBOOK / 31073
Start by heating your oven to 350°F (175°C) and lightly grease two muffin pans. In a large bowl, mix the warm water and flaxseed together, then add the sugar, applesauce, oil, and vanilla extract. Give it a good stir, then fold in the shredded zucchini until everything is well combined.
In another bowl, sift together the oat flour, all-purpose flour, baking powder, cinnamon, nutmeg, salt, and baking soda. Toss in the raisins, then gradually add the dry ingredients to the zucchini mixture. Stir just until everything comes together—try not to overmix.
Spoon the batter into the muffin cups, using about 1/4 cup for each. Pop the pans in the oven and bake for around 50 to 55 minutes, or until a knife inserted into the center comes out clean. Let them cool a bit before enjoying!
- Make sure to squeeze out excess moisture from the grated zucchini to avoid soggy muffins.
- Use ripe bananas or applesauce as a natural binder and sweetener for better texture.
- Do not overmix the batter; gently fold ingredients to keep the muffins light and fluffy.
These muffins are a delicious way to enjoy a healthy snack that is both moist and flavorful. Using zucchini adds natural sweetness and moisture without extra oil or sugar. They’re perfect for anyone looking for a plant-based treat that feels indulgent but is still nutritious.
Enjoy these muffins warm with a spread of your favorite nut butter or vegan cream cheese. They also pair wonderfully with a cup of tea or coffee for a cozy snack. For a fun twist, add some fresh berries or chopped nuts on top before baking.
Store the muffins in an airtight container at room temperature for up to three days. For longer freshness, keep them in the refrigerator for up to a week or freeze individually wrapped for up to three months. Warm them slightly before serving to bring back their soft texture.
