You have two options for the weekend. One, you can make these zucchini muffins, share them with everyone you know, and bring joy to those around you.
Two, you can make these zucchini muffins, stuff most of them in your face over the course of one day and then hoard the rest for yourself because they were just. That. Good.
Guess which option I took?
Just kidding. I shared. But only because I have so much zucchini that I’m sure I’ll be making these again in the near future. In fact, these are so good that I’d actually buy zucchini just to make them in the dead of winter, not just bake them to use surplus squash from my garden.
These little nuggets are filled with a surprise — golden raisins, which add a subtle fruity sweetness while adding moisture to the batter. In fact, these are hardly those dry, sad, “healthy” muffins you might think of when you think of vegan baking. Flax and almonds add a nutty flavor and texture, while applesauce and raisins keep the batter moist and delicious.
And yeah, they’re gluten-free, vegan, oil-free, free of refined sugar, and packed with good-for-you fruit and vegetables. You have to taste these babies to appreciate them. And then taste another one, just to make sure they’re really as good as you think. And then maybe eat another one. With a little nut butter or whatever spread on it. For research or something.
- 3 Tbsp ground flax seed plus 9 Tbsp water
- 1 cup unsweetened applesauce
- 2/3 cup maple syrup (or honey, if you’re good with that)
- 2 cups of grated zucchini
- 2 tsp vanilla extract
- 1 cup almond flour
- 2 cups gluten-free flour mix (I used Bob’s Red Mill)
- 3 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup golden raisions
- Preheat oven to 350 degrees. Grease a muffin pan or line with paper liners.
- Whisk flax with water in a large mixing bowl. Place in fridge for 15 minutes, or until pretty darn thick.
- In the same mixing bowl, add applesauce, maple syrup, zucchini and vanilla, and mix well. In another bowl, combine almond flour, gluten-free flour, spices baking soda, baking powder and salt.
- Pour dry ingredients into wet; stir gently to combine. Add raisins and stir just until incorporated.
- Fill muffin cups about 2/3 of the way. You will have around 24 muffins, give or take.
- Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool muffins on a wire rack; store wrapped in plastic wrap or in an airtight container for up to a week.