ZUCCHINI, SWEET POTATO, AND RAISIN MUFFINS

ZUCCHINI, SWEET POTATO, AND RAISIN MUFFINS image

Yield 16

Number Of Ingredients 16

1 cup whole wheat flour
1 cup whole wheat pastry flour
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
2 tsp baking powder
1/2 tsp kosher salt
1/3 cup sucanat or cane sugar
1/3 cup brown sugar
1/2 cup coconut oil (or canola oil)
1/3 cup non-dairy milk
2 tbsp ground flaxseed (+4 tbsp water)
1 tsp vanilla extract
1 cup grated zucchini
1 cup grated sweet potato
1/3 cup raisins

Steps:

Start by preheating oven to 400 degrees F. These muffins are the perfect way to use up a few old end of summer zucchinis you might still have lying around. Using a box grater (or food processor attachment if you are fancy), carefully grate 1 cup of fresh zucchini. For me it took three small zucchinis to yield a cup. Peel 1 medium sweet potato and do the same. Set your grated veggies off to the side. Combine all dry ingredients in a large mixing bowl and stir to combine. In a separate bowl, combine 2 tbsp ground flax with 1/4 cup water and set aside to thicken into a "flax egg." Once thickened, combine all wet ingredients and add to the dry mixing bowl. Add zucchini, sweet potato, and raisins, and fold in using a spatula or mix in with your hands. Even though it's messy, I found using my hands to be the most effective way to get everything thoroughly combined. Grease your muffin pan and spoon batter into muffin cups. I apologize in advance that this recipe doesn't make a yield that fits the standard muffin pan (12), which means you'll have to bake in two batches. Don't hate me. Bake for 30 minutes or until golden brown and cooked through. Allow muffins to cool on a cooling rack before storing. But make sure to taste at least one piping hot out of the oven. That is always how a muffin tastes best.