Vegan Zucchini Muffins
Ingredients
The batter
-
1
cup
cane sugar
-
½
cup
oil
-
2
teaspoons
vanilla extract
-
2 ¼
cups
all-purpose flour
-
2
teaspoons
baking powder
-
¾
teaspoon
sea salt
-
1
teaspoon
cinnamon
-
¼
teaspoon
ground nutmeg
-
¼
teaspoon
ground allspice
-
½
cup
applesauce
Optional ingredients
-
1
cup
walnuts, chopped and toasted
-
1
cup
grated zucchini
Instructions
- Preheat the oven to 425°F (220°C) and prepare a muffin pan.
- In a large bowl, mix together the sugar, oil, and vanilla extract until well combined.
- In a separate bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, and allspice, then add to the wet ingredients and mix until just incorporated.
- Add the applesauce, grated zucchini, and walnuts to the batter and let it rest for about 10 minutes.
- Scoop the batter into the muffin pan and fill the empty holes with water.
- Bake for 8 minutes at 425°F, then reduce the temperature to 375°F (190°C) and bake for another 13 minutes.
- Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
10
Calories
361
Total fat
19g
Total carbohydrates
45g
Total protein
5g
Sodium
262mg
Cholesterol
0mg
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