Easy to make, moist and delicious… these muffins do not last long at our house. I was having a friend over tea and realized I didn’t have any treats to put out. Within an hour I had a warm batch of muffins cooling and the kitchen smelled delicious. I didn’t have fresh zucchini but I did have some frozen from the winter. I just made sure that I squeezed all the water out of the thawed zucchini. Too much moisture is likely not a good thing. My choice of sugar, as always, was coconut palm sugar. Best of all, these muffins are super healthy having no eggs and no oil in them. Make sure you save yourself one, especially if the kids find out you have made them.
With thanks to Angela Liddon of Oh She Glows
oil-free, soy-free, refined sugar-free, nut-free option
Prep Time: 20 to 30 minutes Cook Time: 15 to 17 minutes
Makes 12 muffins
1 Tbsp (15ml) ground flaxseed
1 1/4 cups (300ml) non-dairy milk
2 tsp (10ml) apple cider vinegar or lemon juice
2 cups (500ml) whole wheat pastry flour
1/2 cup (125ml) Sucanet, coconut sugar, or natural cane sugar
1/3 cup (75ml) unsweetened cocoa powder, sifted
1 1/2 tsp (7ml) baking powder
1/2 tsp (2ml) baking soda
1/2 tsp (2ml) fine-grain sea salt
3 Tbsp (45ml) pure maple syrup
1 tsp (5ml) pure vanilla extract
1/3 cup (75ml) mini dark chocolate chips
2/3 cup (150ml) walnuts, chopped (optional)
1 1/4 cups (300ml) lightly packed grated zucchini (about 1/2 medium zucchini)
- Preheat oven to 350 degrees F (180 degrees Celsius). Lightly grease a muffin tin with oil.
- In a small bowl, stir together the ground flaxseed and 3 tablespoons (45ml) water. Set aside.
- In a medium bowl, combine the milk and vinegar. Set aside. It will curdle a bit, but that’s the point – we’re making vegan buttermilk.
- Ina large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- To the bowl with the milk and vinegar mixture, stir in the flaxseed mixture, the maple syrup, and the vanilla. Pour the milk mixture over the flour mixture and stir until just combined. Fold in the chocolate chips, walnuts (if using), and zucchini, being careful not to over-mix.
- Spoon the batter into the prepared muffin tin, filling each well three-quarters full. Bake for 15 to 17 minutes, or until the muffins slowly spring back when touched. A toothpick inserted into the center of a muffin should come out clean. Coll the muffins in the tin for 5 minutes.
- Run a knife around the edge of the muffins to release them from the pan and transfer them to a rack to cool completely.
For a nut-free option, omit the walnuts.