I remember when I was a kid and my mom would tell me she bought a zucchini muffin, I would think “Why would you eat zucchini in a muffin? Or zucchini at all in that matter?” Bottom line: I was a picky eater as a child. My family and friends would claim I’m on the “Prison Food Diet” because I only ate carbs (pasta, bread, rice) and water. They still make fun of me for it to this day. That is how extreme my pickiness was.
However I am glad to say that I am out of the pickiness phase of my life and now love vegetables like zucchini…And now I can completely understand the interest in putting it in a muffin.
I also made these oil & refined sugar free because there is really no difference in taste and if I can make something healthier but still lovely then I will.
Veganism has taught me so much about living a healthy lifestyle but also keeping it balanced. I try to eat clean around 80% of the time but treat myself a couple of times a week to keep myself sane. While I LOVE vegetables and I love to eat whole foods…your girl just loves her french fries.
I hope you enjoy these muffins and if you make them tag me on Instagram @plantbasedjane so I can see!
- 1 1/2 Cup Flour
- 2 Tsp baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- Chia Egg (1 Tablespoon Chia Seeds to 1/4 Cup Water)
- 1 Cup Grated Zucchini
- 1 Cup Blueberries
- 1/2 Cup Soy Milk
- 1/3 Cup Maple Syrup
- 1/3 Cup Apple Sauce
- Pre-heat oven to 375 degrees Fahrenheit and line your muffin tin with holders.
- Make your chia egg by combining your water and chia seeds and put to the side as you prep your dry ingredients and zucchini.
- Grate your zucchini with a standing grater using the biggest grating side. After packing it into your measuring cup, transfer it to a paper tower and squeeze to release the water. Only squeeze 2-3 times as you still want the zucchini to retain some of it's moisture.
- In a bowl combine flour, baking powder, baking soda and salt.
- Add your chia egg, maple syrup, apple sauce, soy milk & zucchini to the dry ingredients and mix to combine.
- Fold blueberries into batter.
- Fill the muffin tin liners 3/4 of the way and put in the oven for 17-22 minutes. Insert a toothpick after 17 minutes into muffins and if it comes out clear they're fully cooked.
I got to try this very soon! They look amazing! I’ll share when I do! ☺️
Awesome! Please let me know how you like them!
These muffins are wonderful! They are easy, delicious, and have a better consistency than other vegan recipes I’ve tried. Making them again today! 🙂
Thank you so much, Brittany! I am so glad you enjoy them 🙂