Zucchini Bread Muffins for Vegans

Ingredients

• ½ cup warm water
• 6 tablespoons flax seed meal
• 1 cup turbinado sugar
• ¾ cup unsweetened applesauce
• ¼ cup safflower oil
• 1 teaspoon vanilla extract
• 2 ½ cups zucchini, grated
• 2 cups oat flour
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon ground cinnamon
• 2 teaspoons ground nutmeg
• 1 teaspoon salt
• ½ teaspoon baking soda
• 1 cup raisins

Step 1

Lightly heat your oven to 350°F (175°C) and lightly grease two muffin pans. In a large bowl, whisk together the warm water and flaxseed until it’s combined. Then add the sugar, applesauce, oil, and vanilla, mixing everything well. Fold in the shredded zucchini until it’s evenly distributed.

Step 2

In another bowl, sift together the oat flour, all-purpose flour, baking powder, cinnamon, nutmeg, salt, and baking soda. Stir in the raisins, then gradually add this dry mix to the zucchini mixture. Be careful not to overmix; just combine everything until the batter comes together.

Step 3

Scoop the batter into the muffin cups, using about 1/4 cup for each one. Pop the pans in the oven and bake for around 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool a bit before enjoying!