to it and you know what I am talking about. 3/4 teaspoon cinnamon. They will take about 25 minutes.  I agree to No Sweat Vegan's Terms & Conditions and Privacy Policy. Notify me of follow-up comments by email. Even when we got the Cuisinart Food Processor with its handy-dandy grater attachment, she would still get that thing out and attempt to use it to grate zucchini and carrots. Actually, his family grew acres onions in Central NY and sold them to various farmers markets. -Ameera and Robin , Allow us to introduce ourselves, we are Ameera and Robin, a daughter-mother blogging team. Gluten-free, vegan and refined sugar-free! We hope you give them a try and become a “happy camper” too! So if you’re new to plant-based cooking you can experiment with a wide range of egg replacements in baking. Sad, that it is out of commission, but it needed to retire. Ingredients & Substituions. We are a gardening family. Form a hole in the center of the dry ingredients. Believe it or not, this vegan muffin recipe is actually super simple. Note, if both muffin sheets do not fit onto one center oven rack, then rotate the muffin sheets from bottom to top racks and vice-versa half-way through. Yum! This recipe took about 4 kitchen tests to perfect. If you have a question or if you try this recipe and want to offer additional feedback about cooking times, gluten-free options, best ad-ins, etc. Sure! (Both are linked at the bottom of any page on this website.). Bake on 350°F or 180°C for 45 to 50 minutes. please do so in the comments below. 200 Grad Unter-/Oberhitze auf mittlerer Schiene ca. Stick a toothpick or a fork into the center of one of the bigger muffins at the center of the form (those will take the longest to cook). How do you make vegan chocolate zucchini muffins? Preheat the oven to 375°F or 190°C. Stir until well combined, then add the raisins and walnuts. 1 cup freshly grated zucchini, grated as tiny as possible. Her zucchini muffins are soooo gosh darn delicious. Bake at 350 degrees for 20 minutes. It now sits way back on a shelf in a lower cabinet, in the far recesses – completely out of reach. Feel free to use one or two photos provided that a link back to our original post is included. It is now both history and art. They come together in one bowl and are refined sugar free … to get our FREE Ultimate Whole Food Plant Based Food List! Mom has been making zucchini bread for as long as I can remember. Zucchini Banana Bread Muffins Zucchini and banana make these vegan muffins moist, flavorful, and nutritious. (Alternatively, shred the whole zucchini and carrots using a box grater). You’ll need to grate some zucchini, and set it aside; Mix up the muffin batter, then add the grated zucchini. Place the muffin baking sheets into a preheated 350 F oven and bake for 26 to 28 minutes or until a toothpick comes out clean. Once out of the oven, allow to cool for 5 minutes, then transfer the muffins from the muffin baking sheet to a wire rack to cool for 10 minutes. Nuts and raisins are a great choice. They are truly the best complete bites of food around! This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. For more information, see our disclosures here. Be sure everything is evenly distributed. Baking can be tricky. A fabulous Whole Food Plant Based recipe, vegan, oil free, refined sugar free, gluten free, no processed ingredients. As an Amazon Associate I earn from qualifying purchases. -Ameera and Robin . Shred the zucchini using the large holes on a box grater (see notes for a topping option), then transfer the zucchini … This helps bind the muffins … Fresh zucchini, tender oats, crunchy walnuts, and sweet raisins create a yummy treat that is sure to please. Super easy, delicious and healthy Double Chocolate Zucchini Muffins packed with nourishing ingredients and BIG flavor. In a small bowl, prepare the flax egg by mixing together 1 tablespoon flaxseed meal with 3 tablespoons of water. Line 12 cups of a standard size muffin pan with paper or foil liners. Divide the batter into 8 muffin cups, about 90g per muffin. *Grating Zucchini: If using large zucchinis, cut the zucchini into fourths lengthwise and remove the whitish pith and seeds before grating. Mom has this ancient hand crank fruit and vegetable grater that she has had forever. If you plan to eat the muffins within a few days, they can be stored in an airtight container in the refrigerator (up to 5 days for best flavor and texture.) You may need to play around with the ingredients to get a nice batter consistency. Kinga, Hi there Kinga TP happily devoured them! It is like a trusted friend. Die Muffins bei 180 Grad Umluft bzw. Preheat oven to 350F. These vegan zucchini muffins are healthy enough to serve with breakfast but sweet enough to be dessert (especially if you go for the chocolate chip option!). These Gluten-Free Vegan Chocolate Zucchini Muffins are seriously moist, rich and indulgent and perfectly chocolatey. Stir in chocolate chips and top with more. If there is wet batter on the toothpick, return the muffins to the oven for another 2 to 5 minutes. Cinnamon is a lovely warm spice the pairs so well with bananas and zucchini! (Both are linked at the bottom of any page on this website. Freezes well. All free printables offered are for personal use only. . I have been using it faithfully for as long as I can remember. Hi there Polly These vegan zucchini muffins are soft, sweet, and full of healthy ingredients. Finally, last year she gave up because her ancient grater just got too crazy and rather unsafe, so she finally started using the Cuisinart grater attachment and instantly fell in love with how fast and efficient it was to grate zucchini. Yet it's lighter and won't weigh these … He loves zucchini. Remove the muffins from the oven and insert a toothpick into a muffin in the center of the form. Beat them with a whisk until they are … Use a toothpick to make sure they are fully cooked in the center. It is so old that the suction cups that held it to the counter have dried out and cracked, and no longer keep the darn thing stable on the counter. Click here to receive new recipe updates! Imagine you could wave a magic wand and suddenly the children or picky eaters in your life would not only eat their veggies, but they’d also beg you to make them . *Disclosure: Some of the links included in this post are affiliate links. Scale 1x 2x 3x Ingredients. There are so many awesome things that summer brings, and among these … zucchini by the boatload. If the name alone doesn’t convince … 1 teaspoon ground ginger. Stir again to combine. Keep it simple with just 1 or 2 complimentary add-ins. all things “unholy” now. But the easier choice, if you want to keep these muffins refined-sugar-free, is to use raisins, chopped dates, or chopped figs. You can add raisins or nuts. There are days when my brain just doesn’t want to keep firing on all cylinders, but then one of the “young ones” needs my help, and I am reminded that I am not that old (59), I still got some good working years left in me! Please do not remove any watermarks, crop, or edit any of our images without first obtaining written permission from us. I can’t bear to give it up or toss it out, even though it can no longer be used safely. If your batter is too dry, you can add 1 tbsp of water. He has a sweet tooth ten miles long! She will make him anything he wants. I love that thing. You should have about 1 1/2 cups of shredded zucchini and 1/2 cup of shredded carrots. Vegane herzhafte Muffins können warm oder kalt gegessen werden. If you are using a silicone form, place the form on a baking sheet. Finally, add any mix-ins to the batter and gently fold them in. If you try it, we’d love to hear how it goes. She loves this thing. However, if you want to make extra zucchini muffins, you can store them in an airtight container in the freezer for up to 3 months. In a large bowl, whisk the chickpea flour, flaxseed meal, coconut sugar, cinnamon, ginger, baking … Remove the muffins from the oven and let them cool on a cooling rack. Gluten free baking is challenging to begin with, then add no oil, no eggs, no refined sugar, etc. If the toothpick comes out clean, the muffins should be done. Place in a food processor and pulse until all of the pieces are broken down. -Ameera and Robin . I am happy to share with you that these zucchini muffins hit all the “mains.”  They are moist, tender, flavorful with perfect texture and are a tiny bit sweet. All-Purpose Flour – For healthier flour options, you can use 1:1 gluten-free flour blends, buckwheat, or spelt flour. That’s all there is to it! If you have a dehydrator at home you might be able to make your own dried cranberries. She was always fighting it like crazy to keep it under control. I was busy kitchen testing our Buffalo Zucchini Fritters when Monkey decided to start kitchen testing zucchini muffins – well mostly because TP109 was rather pitiful, and Monkey is a softy when it comes to her dad. Bam! Her zucchini bread is legendary in our family; yes, her zucchini bread is THAT good! If you store them in a deep container, place a piece of parchment paper between each layer to keep the muffins from sticking together. These super decadent and delicious -yet healthy- Double Chocolate Zucchini Muffins had me giddy with excitement to share them with you because they are just too tasty. 1/2 teaspoon nutmeg. for dessert! Ah summer. Truth be told, that poor thing had seen its day a long time ago, but I just couldn’t bring myself to stop using it. Thank you so much for your awesome feedback and taking the time to write! Yes, we love Bob’s Red Mill 1-to-1 Baking Flour and their Gluten Free Flour. Thank you so much! Dad always plants zucchini. In the United States, the Top 8 Allergen are: eggs, peanuts, tree nuts, milk, soy, wheat (gluten), shellfish, and fish. If you haven’t tried our Buffalo Zucchini Fritters, man you have to try them. After the muffins are done, don’t try to take them out of the pan right away, especially if you are using a silicone form. Hi there Sierra Fill the muffin baking sheets (with paper liners) almost to the top of the muffin liner sides. Use an ice cream scoop or two large spoons to fill the muffin form with the batter. This will allow the muffins to set and keep them from sticking. Serve and enjoy warm or place in an airtight container and store in the refrigerator for up to 5 days or the freezer for up to 3 months. Yes! 1 tablespoon baking powder. Mix together a flax egg with flaxmeal and water, then let gel for a few minutes. After 20 minutes remove the muffins from the oven. And you are going to love that they are getting some zucchini … Let the muffins cool for at least 10 minutes before removing from the form. I absolutely love them. He took that same love of gardening with him when he moved to Ohio, where he met my mom. The metal “safety” shield kept flying off and often clattered across the kitchen floor as it no longer served its purpose. The closest I’ve ever found were brands that have reduced sugar or brands that use natural sweeteners like apple juice. The good news is you don’t need a magic wand when you have this delicious vegan zucchini muffin recipe. Place the filled muffin pan in the oven and bake for 20 to 25 minutes. However, the form itself is quite flexible so you need to place it on a baking sheet. Place all the ingredients except the raisins and walnuts into a large mixing bowl. Place all the ingredients except the raisins and walnuts into a large mixing bowl. July 23, 2018 By Ameera and Robin 10 Comments. Sometimes, I feel like that at work. If using a metal muffin tin, place paper cups or spray with cooking spray. Maple Cinnamon and Brown Sugar Vegan Zucchini Muffins. Prep: Preheat the oven to 350F and grease or line a 12-muffin tin. Get your weekly recipe fix and our FREE Ultimate Whole Food Plant Based Food List! Please keep in mind that all images and text on this site are property of Monkey and Me Kitchen Adventures. As we are gluten free, we have not test this recipe with flour. We all fell in love with them. My dad is a gardener from waaaaay back in the day. Perfectly tender with just the right amount of cinnamony goodness, these Vegan Zucchini Muffins are summer-loving in every bite. Soooooo, I decided to make zucchini muffins rather than zucchini bread since I felt our success ratio would improve because we are gluten free. Required fields are marked *. Add the wet ingredients and use a spatula or wooden spoon to combine. While flax egg and vegan buttermilk are sitting, shred your zucchini. Freezes well. Mom was working on our zucchini fritter recipe testing so many of those zucchinis went towards the fritters. Gluten free flours like almond and brown rice absorb liquid differently than flour. On the other hand, what I love about the Silicone Mini Muffin Pan is that you don’t need to use paper cups or cooking spray (more environmentally friendly and you never have to worry about running out of cups!). He enjoys nothing more than sitting down to read his newspaper in the evening with a cup of coffee and a sweet treat. To keep them refined sugar-free just be sure to choose ad-ins that don’t have added sugar. Delicious, nutritious, moist, and yet oil-free, packed with zucchini, and made of whoe grains with very little added sugar. These vegan zucchini muffins couldn’t be easier to throw together. ... Vegan zucchini bread that can easily be made into muffins … This recipe was created for almond flour. They also make a perfect snack, lunch box treat, or portable meal for hiking or traveling. He was a happy camper! Just follow the instructions below but set your oven to 350°F or 180°C. Monkey and Me Kitchen Adventures Copyright © 2020Disclaimer • Terms of Use • Work with Us • Privacy & Disclosure Policy. 5 Amazing Vegan Zucchini Recipes | Oil-Free | EatPlant-Based *Storage: Use within one week, no refrigeration is required. You could try replacing it with a gluten free flour, but we cannot guarantee that it will come out or will taste right. Form a small hole in the center of the dry ingredients and add the wet ingredients. Cocoa Powder; Baking Powder & Soda; Salt; White & Brown Sugar – Check out my guide to vegan … Vegan Zucchini Bread or Muffins. We are so thrilled these are your new favorite muffins! Little eaters will love the banana and cinnamon flavor. Thank you so much for reaching out to us. So delicious ? To keep these vegan zucchini muffins completely dairy-free, we use almond milk. Perfect for breakfast, snacks, or even dessert! Poor Dad, he wanted zucchini bread so bad. ), I agree to No Sweat Vegan's Terms & Conditions and Privacy Policy. Hi there Natalie In this eggless zucchini muffin recipe, there are two binders: applesauce and ground flaxseed. Line 2 muffin baking sheets with 15 muffin paper liners. Thank you for supporting Monkey and Me Kitchen Adventures! Any ideas on what I can replace it with? -Ameera and Robin , Hi my daughter is allergic to almonds (and other nuts except pecans) as well as wheat, and so many gluten free recipes include almond flour! Don't over mix. Other common binders for egg-free baked goods include chia seeds, mashed ripe banana, nut butter, silken tofu, vegan yogurt, and more. Modified from quinoa squash muffins. Fill muffin cups 3/4 of the way full. Storage: Use within one week, no refrigeration is required. Spoon the batter into the muffin form and place in the oven. Quinoa Zucchini Protein Muffins Healthy breakfast. The advantage of the metal Mini Muffin Pan is that it is more rigid and sturdy. They made sure that they bought a house with enough land to put in a sizeable garden. But do the toothpick test. Whisk until just incorporated, making sure no flour patches … It was kind of comical how Dad kept bringing in some rather large zucchinis with the hope that me or Mom would make some zucchini bread. Kid-friendly! Stir until well … If you make 18 muffins then they will probably bake in 12 minutes. With no oil and no refined sugar in the batter, you can feel good about serving them for breakfast, a snack, or even dessert. Use a wooden spoon or silicone spatula to combine. We’d love to hear how it went. With looser batters this sometimes results in spills, though that isn’t the case with this recipe. Add all of the dry ingredients to a large mixing bowl and whisk to combine. Set aside. Be sure to strictly follow the measurements for the wet and dry ingredients. This will create a better muffin batter. There’s a big parade, featuring a phenomenon called Sweet Potato Queens, which I won’t even try to explain, especially because being … Sometimes, I think he purposefully lets a few zucchinis grow extra big because he knows Mom will make zucchini bread with them, and boy, can she make a mean zucchini bread! I have both metal and silicone muffin forms. Still trying to reduce sugar content. He couldn’t have been more obvious about wanting traditional zucchini bread, but Monkey wanted to show him that her zucchini “bread” (muffins) would taste just as yummy and flavorful without all the unhealthy ingredients, and she did exactly that. We use them both regularly. The allergen ingredients list that we use for this vegan zucchini muffins would include the butter, nuts, and flour. In total, you only need about 1/4 to 1/3 of a cup. Add dry ingredients to wet ingredients. Do you ever bake with Bob’s Red Mill 1-to-1 Baking Flour? Let cool then enjoy! These Gluten-Free Vegan Zucchini Muffins are seriously moist, perfectly dense and studded with chocolate chips. Hee hee, yes, it is history <3 We'll definitely be keeping this vintage treasure. Start by preheating the oven to 375°F or 190°C and prepping the muffin pan. Leave the zucchini skins on. Of course, she doesn’t make it anymore since it was loaded with sugar, refined flour, eggs, etc. I often get this question, but the answer is surprisingly simple: you just need something in the batter to bind everything together. She told me it is about 50 years old. Roughly chopped the zucchini and carrots. Be careful to not add too much water, as there is a lot of liquid in the zucchini and adding more liquid will increase the baking time. Vegan Zucchini Bread Muffins Rating: Unrated 2 Modified an old recipe and cut 1/2 the sugar and oil. If using a metal muffin tin, place paper cups or spray with … Vegan Lemon Zucchini Muffins Ingredients. This will allow them to set and keep them from sticking. Can I make this Top 8 Allergen Free Vegan Zucchini Muffins? Pinning is always welcome and much appreciated! Choose your favorite add-ins like chocolate chips, raisins, walnuts, or pecans. These simple vegan chocolate chip zucchini muffins hit the ideal sweet-but-not-too-sweet spot, with plenty of chocolate chips throughout (because for me, the more chocolate, the better!). For a silicone form, just place the form on a baking sheet. Want access to my Exclusive Meal Planning Tips & Printables page? YAY!!! Preheat the oven to 375°F or 190°C. In a medium mixing bowl, combine the coconut oil and honey. For this recipe you should be able to substitute oat flour for the wheat flour at a 1:1 ratio. … If the zucchini is extra watery, place the grated zucchini in a clean dish towel and wring out the water. -Ameera and Robin. This step is important, as it allows for even distribution of the baking soda, baking powder, ground flaxseed, and salt. Vegan Italian Dressing (Creamy & Oil-free), Refined Sugar-Free (depending on your add-ins). The sweetness comes from the applesauce and maple syrup or date syrup. 25-30 min (je nach Ofen, Bräunung beobachten) fertig backen. So we aren’t sure how well the recipe would work with subbing the ingredients with flour. Let me know how it turns out! Dad scarfed them down and has been raving about them ever since. I have even made this recipe without the flaxseed and it worked fine (though I prefer it with). I have had that thing for many years. Using paper cups can also make clean-up easier. Next, add all the dry ingredients to a bowl and whisk to combine. Can you freeze zucchini muffins. Would oat flour work as a substitute for the whole-wheat? They’re great for dessert, breakfast, brunch or a snack, and taste … Don’t bury the old grater. Most zucchini breads and muffins rely on eggs for a light and cake-y texture, but I’ve used a flax “egg” here with excellent results. You might need to adjust the recipe slightly based on your own situation. When grating, use a medium grate, not fine grate. Your email address will not be published. . NameEmail* This process essentially eliminates the egg that’s used in traditional muffins and helps to bind everything together. Don’t over mix. I recommend choosing just one or two complementary add-ins (like walnuts and raisins or chocolate chips and pecans). Mount it on a plaque and add to kitchen decor! When choosing add-ins, you just need about 1/3 cup total. Made these yesterday and I found my new favorite muffin! Healthy and utterly delicious, you can be assured that these beauties are packed with flavor! We live in Ohio, and we love creating healthy Whole Food Plant Based recipes, photographing our delicious creations, and sharing our kitchen adventures with you. You will need to use a bread pan that’s either lined with parchment or coated with cooking spray. Preheat the oven to 350 F. Place the oven racks towards the middle, avoiding the lower oven rack placement. Thank you so much! Set aside to thicken, about 15 minutes. His family also had a sizeable family garden where they grew just about anything and everything. It worked perfectly until things started to wear and the suction cups stared to crumble and fall apart. I still have it. Unfortunately, it’s very hard to find dried cranberries that don’t have added sugar. Set aside. 1/2 cup almond milk. When wet and dry ingredients are combined, first fold in the zucchini and carrots and then fold in your add-ins of choice. (I know it will be tough!) If the toothpick comes out with wet batter, return the muffins to the oven and bake another 2 to 5 minutes. Add the zucchini and carrots to the batter and use the spatula to fold them in. Not “unholy”, just not healthy! He would bring his garden haul into the kitchen and exclaim “This one looks like one for zucchini bread, right Rob?”. The batter for these zucchini muffins is already refined-sugar free. It is OK if there are a few crumbs on the toothpick, but it should not be gooey. St. Patrick’s Day is a pretty big deal here in Jackson. Oven temperatures can vary greatly and this (along with altitude and humidity) will affect the baking time for each person. The batter will rise slightly so do not overfill. We love it and appreciate when you share! Yaaayyy!!! Good job Monkey!!! Imagine Mom trying to grate zucchini while this ancient grater is wobbling all over the kitchen counter. By Jonathan Pittman. (Vegan) Spelt Flour Zucchini – Maple Muffins – Baker by Nature. Gluten Free baking is a delicate balance, we haven’t tried this recipe using either of the flours. Healthy, low sugar zucchini muffins that are Paleo and Vegan. Bake at 350 degrees for about 20 minutes. Using a cheese grater of the … Zucchini – This recipe calls for 1 1/2 cup which is typically 1 large zucchini. If the toothpick comes out clean, the muffins are done. It is all that I have on hand. Be sure to use a toothpick to make sure they are done. Perfect as an addition to breakfast or lunch, or eaten as a snack. I jest, I jest! I nearly peed my pants laughing at Monkey’s description of me trying to wield my ancient grater. I am going to try making this recipe with it , Hi there Amanda Subscribe to get your weekly recipe fix and our FREE Ultimate Whole Food Plant Based Food List! For even more flavor and nutritional boost, you could try serving these muffins slathered in chia berry jam. Spoon batter into the … When my kids were little I used to make these mini muffins all the time, but the recipe contained eggs and oil, so I decided to revamp my old recipe and the result is eggless, plant-based, and pure perfection! Makes one dozen muffins. Zucchini not only adds a punch of veggies to these muffins, but some lovely moisture too. Sie lassen sich im Kühlschrank gut aufbewahren und schmecken am nächsten Tag noch sehr lecker. Tag @monkeyandmekitchenadventures on Instagram and hashtag it #monkeyandmekitchenadventures. You can make about 12 regular sized muffins with this recipe. Shred a 1/2 cup of carrots and a medium zucchini in a food processor (recommended) or by hand with a grater (this will result in bigger chunks of zucchini and carrot and could affect the cooking time). Stir well, then pour the batter into a muffin pan, and top with dairy free chocolate chunks. August 8, 2018. They use simple ingredients and are ready to eat in just over 30 … He especially loves zucchini bread. This recipe easily makes 12-18 muffins from one batch, so they are wonderful for a freezer treat. Do you think you could use regular white flour instead of the almond and brown rice flours? Learn more →. Ingredients: 2 1/4 cups spelt flour. Instructions. If you are using a metal muffin tin, be sure to either place muffin cups or use a cooking spray to keep the muffins from sticking. Allowing the muffins to rest for 10 minutes allows them to firm up in texture. 1 extra large, ripe banana (115g)* 1 small grated zucchini (75g)** ¼ cup tahini; 1 tsp vanilla extract; ½ cup cassava flour, spooned & … If you try to make these gluten-free, please let me know in the comments and I will update the post with your results. That means that I could earn a commission, at no cost to you, if you click through and make a purchase. They also work better with paper muffin cups (if you need to bring the muffins to a bake sale, for instance.) If not, add another 3 to 5 minutes to the cooking time. When the muffins are done, let them sit in the muffin form to cool for 10 minutes. Your email address will not be published. Cook for 20 minutes. I would recommend oat flour, which you can make yourself by pulsing rolled oats in a food processor. Just defrost a few hours on the counter before serving. They are amaaaaazing! 1/4 teaspoons salt. You can try to make these vegan zucchini muffins gluten-free by substituting with a gluten-free flour. It is completely unstable and rather worrisome. Ground Flax or Chia Seed-To keep these muffins vegan, we’ll need to make a flax or chia egg by combining 1 tablespoons ground flax/chia seed with 3 tablespoons water. Filed Under: Breakfast, Dessert, Posts, Recipes Tagged With: Almond Butter, Almond Flour, Brown Rice Flour, Cinnamon, Gluten Free, Maple Syrup, Oil Free, Raisins, Refined Sugar Free, Rolled Oats, Unsweetened Applesauce, Walnuts, Zucchinis. Almond milk still offers the same moistness as regular milk. Mix chia seed mixture, dates, walnuts, zucchini, applesauce, coconut oil, and stevia together in a separate bowl; stir into dry mixture until batter is just combined. I’m always happy to update recipes based on reader feedback. Tasty treats without all the bad stuff in them.