Zucchini Muffins
Servings: 0
Ingredients
- 1 1/2 cups white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 banana, ripe, mashed
- 1/3 cup maple syrup
- 1/3 cup plant milk unsweetened
- 1 tablespoon apple cider vinegar
- 1 tablespoon ground flax
- 2 1/2 tablespoons water
- 1 cup grated zucchini
- 1/4 cup vegan chocolate chips optional
- 1/4 cup chopped walnuts optional
Instructions
- Preheat the oven to 350°.
- In a small bowl, mix the ground flax and water. Set aside for five minutes to make a flax egg.
- Combine the apple cider vinegar with almond milk and set aside, also for 5 minutes.
- Shred the zucchini using a box grater. Measure out 1 cup, packed.
- In a medium bowl, mash the banana with no lumps; it should be liquified.
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
- To the bowl with the banana add the flax egg, curdled milk, and maple syrup.
- To the large bowl with the flour, add the wet ingredients. Stir slowly to mix wet and dry, but do not over-mix. Once the ingredients are combined, fold in the shredded zucchini. Add the chopped walnuts and chocolate chips if you choose.
- Prepare a muffin tin. I use silicone cups. Or you could use paper liners. Fill the cups 3/4 full; you should have enough batter for 12 muffins.
- Bake 30-35 minutes on the center rack, until tops are golden brown. Allow to cool completely before serving.