Zucchini Muffins

These vegan muffins are soft, moist and easy to make. Serve plain or spread with vegan butter. Recipe from Loving It Vegan. Makes 12 muffins.

Ingredients

• 2 cups All Purpose Flour (250g)

• ½ cup White Granulated Sugar (100g)

• ½ cup Light Brown Sugar (100g)

• 1 teaspoon Baking Soda

• 1 teaspoon Baking Powder

• 1 teaspoon Cinnamon

• ¼ teaspoon Nutmeg

• ½ teaspoon Salt

• 1 Flax Egg 1 Tbsp Ground Flaxseed + 3 Tbsp Hot Water (or replace with 3 Tbsp applesauce)

• 1 cup shredded Zucchini (140g) Packed cup (freshly shredded, the moisture is needed for the muffins)

• ¼ cup Soy Milk (60ml) or other non-dairy milk

• ½ cup Canola Oil (120ml) or Vegetable Oil

• 2 teaspoons Vanilla Extract

• 1 Tablespoon Apple Cider Vinegar or Distilled White Vinegar

• 1 cup Walnuts (100g) Chopped, plus more to place directly on top of the muffins before baking.

Instructions

1. Preheat the oven to 350°F (180°C). Spray a muffin tray with non-stick spray.

2. Sift all purpose flour into a mixing bowl and add white and brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt. Mix together.

3. Prepare your flax egg by mixing 1 tablespoon of ground flaxseeds with 3 tablespoons of hot water from the kettle. Let it sit for a minute to become gloopy.

4. Add the flax egg, shredded zucchini, soy milk, canola oil, vanilla extract and vinegar to the bowl and mix into a thick batter.

5. If you're finding it difficult to mix then step away from the bowl for a couple of minutes and let the batter rest. The zucchini will release more moisture into the batter so that when you come back it will easily come together into a thick batter.

6. Add the chopped walnuts and mix in.

7. Divide the batter evenly between the muffin partitions of the prepared muffin tray.

8. Bake for 20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.

9. Let the muffins cool for a few minutes in the muffin tray before transferring them to a wire cooling rack to cool completely.

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