VEGAN ZUCCHINI BREAD MUFFINS

Vegan Zucchini Bread Muffins image

Modified an old recipe and cut 1/2 the sugar and oil. Still trying to reduce sugar content.

Provided by Jonathan Pittman

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h15m

Yield 24

Number Of Ingredients 15

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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

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin pans.
Whisk warm water and flaxseed together in a large bowl. Mix in sugar, applesauce, oil, and vanilla extract. Stir in zucchini until well combined.
Sift oat flour, all-purpose flour, baking powder, cinnamon, nutmeg, salt, and baking soda into a bowl. Stir in raisins and combine with the zucchini mixture until batter is just mixed.
Transfer batter into muffin cups using 1/4 cup measure.
Bake in the preheated oven until a knife inserted into a muffin comes out clean, 50 to 55 minutes.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 23.9 g, Fat 3.9 g, Fiber 1.9 g, Protein 2.1 g, SaturatedFat 0.4 g, Sodium 188.9 mg, Sugar 12.3 g