In a separate bowl, whisk together the milk and apple cider vinegar (to make buttermilk) and let sit for 5 minutes. Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan. If you’re not going to weigh the flour then make sure you use the correct technique for measuring flour which is ‘spoon and level’, you have to fluff up the flour, spoon it into the cup and then level it off with a knife. Substituted applesauce for oil. How to make these Gluten-Free Vegan Chocolate Zucchini Muffins. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. And…they are super good! The zucchini cooks down so that there’s almost no trace of it in the final product (okay yes you can see a tiny bit of green in these muffins, but trust me they don’t taste like green vegetables!). The batter will be thick and clumpy (due to the zucchini). In a medium bowl, whisk together all the dry ingredients. ★☆ Required fields are marked *, Rate this recipe For these zucchini muffins, we use gluten free all purpose and almond flour. These zucchini muffins are both Paleo and vegan, which means they're gluten-free, grain-free, dairy-free, and egg-free! Please do us a favor and rate the recipe as well as this really helps us! with our own chickens, eating 100% vegan is not my goal; i love eggs. I don’t recommend coconut flour … Used cupcake paper liners in place of spray. Ground walnuts in nut grinder. Besides being gluten-free and vegan, these muffins are also extremely low in sugar with just a few tablespoons of natural sweetener – such as agave or maple syrup. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Preheat the oven to 350°F. I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! Home » Breakfasts » Vegan Zucchini Muffins, Wholesome and Delicious! as much as i love my cheese, i feel so much better passing on the dairy. Keep them covered at room temperature and they’ll stay fresh for up to 5 days. Spoon the batter into the muffin form and place in the oven. If you did accidentally use too much flour then your batter will be too thick to mix and you’ll need to compensate with a bit more liquid, but I’m hoping you’ll weigh the flour so that won’t happen and you’ll get a consistent result. I’m not vegan but made them to share and they might be the best muffins I’ve ever made! In a small bowl mix together the flours, baking soda and pumpkin pie spice. So you don’t taste any zucchini in the final product, but you get deliciously moist baked goods as a result. In a separate bowl, whisk together the milk and apple cider vinegar (to make buttermilk) and let sit for 5 minutes. Mix chia seed mixture, dates, walnuts, zucchini, applesauce, coconut oil, and … naturally, extra zucchini = zucchini bread, muffins, and pancakes. The zucchini (courgette) will need to be grated – the easiest way to do this is to use a box grater. And now I’m thinking some vegan zucchini bread is up next because putting zucchini in baked goods is nothing but a very good idea (Update: vegan zucchini bread is here as well as vegan zucchini brownies and vegan zucchini fritters!). ; If you would rather not use honey, you could probably leave it out all together for a less-sweet muffin, or try maple syrup in its place. But no, it is supposed to be super thick. Results were Stellar A+! In the bowl of your stand mixer, add the sugar, yogurt, and eggs and beat until the sugar is incorporated. 12 cup muffin tin. Recommended Tools to Make Almond Flour Pumpkin Muffins. Which is why weighing is often a very good idea for accuracy. Prep: Preheat the oven to 350F and grease or line a 12-muffin tin. Preheat oven to 350°F. I just found myself with a few extra zucchinis, decided to make muffins… Perfectly pumpkin-y, low carb, mega moist, and healthy too, these almond flour pumpkin muffins are waiting to be a part of your fall! Your feedback is really appreciated! Use your hands to squeeze out any extra water from the zucchini. So happy to hear that Danielle! Vegan Zucchini Bread Ingredients. Perfectly tender with just the right amount of cinnamony goodness, these Vegan Zucchini Muffins are summer-loving in every bite. And if you’re wondering: why the heck use zucchini in baked goods? Let me know in the comments and shoot any questions my way (and rate the recipe too please, thanks!). Add flax mixture, almond milk, and coconut milk. Preheat oven to 350F. Zucchini season y’all. I know that if I don’t show it some people will be trying to make this and then saying I must have made a mistake with the recipe, there must be more liquid required! Don’t pack it in, it has to be spooned and levelled (and use a US cup measure), otherwise you can accidentally use more than required. In a mixing bowl, add the rest of your ingredients and whisk together, until smooth and combined. Mix together flour, almond flour, baking powder and soda, cinnamon and nutmeg. Healthy and utterly delicious, you can be assured that these beauties are packed with flavor! Stir until just combined. Place into the oven to bake for 35 minutes or until a toothpick inserted into the center of one of the muffins comes out clean. Paper liners. Used half amount of sugars and salt. Bake in a preheated 350 degree oven for 30-35 minutes, or until the center springs back to the touch. Cook for 20 minutes. Recipe Notes: Please see the post above this recipe card for substitutions regarding coconut flour, almond meal, or banana. Rude or insulting comments will not be accepted. ), weighing it on a food scale is the best option. Place muffin liners into a 12-cup muffin pan. flax egg – mix ground flaxseed and water to make a flaxseed egg which binds the bread … Sorry not sorry for really getting excited about seasonal fruits and veggies buuuut zucchini is a fan favorite and I am here for it. Whisk cashew flour, flax seed, coconut flour, tapioca starch, cinnamon, baking soda, and salt together in a bowl. After 2 minutes, cover, roll up, and press … And now I’m going to include a batter shot below that is not super pretty looking, but I had to show it so you can see how thick this batter is. And they’re insanely moist and flavorful thanks to … Start by mixing together your almond flour, baking powder, and salt and setting that aside. I haven’t tried these with coconut flour, but grain free flours tend to make muffins and cakes heavier and more dense. I love all of the bakeware from this brand. ... Oat Flour-Oat and almond flour is my go-to combination for gluten-free goods. Design By Bloom, « Roasted Tomato & Asparagus Polenta with Poached Egg, Southwestern Veggie Bowl with Black Bean Hummus, Vegetarian Lasagna with Eggplant, Zucchini, and Cashew Ricotta. For more fabulous vegan muffins, check out these recipes: While you’re here, why not sign up to our email list? You start mixing it, and then you might have to let the batter sit for a couple of minutes and then mix it again, so that the zucchini releases more of its moisture into the batter and somehow it all comes together. It’s Sandra – forgot to say used Flax milk. Ever since making that Paleo Banana Zucchini Bread last week, I have been craving more and more zucchini bread recipes. Bake may vary depending on the type of gluten-free flour … In a large bowl, whisk together all … Spray a muffin tray with non-stick spray and divide the batter evenly between the muffin partitions. Mix dry ingredients together in a large bowl: flours, baking powder, salt, and cinnamon. Sprinkle with rolled oat (optional) for crunch. I hope you’ll enjoy these vegan zucchini muffins, they are: They are awesome to eat exactly as is, but I’m also a fan of cutting them in half and putting on some vegan butter. Using a grater or food processor, shred zucchini and summer squash. I have busy mornings these days with the kids, so these keto zucchini muffins are total lifesavers. sliced almonds, baking soda, frozen berries, almond flour, zucchini and 11 more Skinny Strawberry Oatmeal Muffins Simply Quinoa baking powder, quick cooking oats, non dairy milk, unsweetened applesauce and 7 more Pour the wet ingredients into the dry ingredients and mix until just combined. Seriously, I have my blog content planned out for the next five months and nowhere was I planning zucchini muffins. Your email address will not be published. *You’ll need about 2-3 small zucchinis for 1 cup of shredded zucchini. Our garden inspired my first post. *I often like using a high quality olive oil in baking but you can switch for a different vegetable oil if you prefer. Muffins are done when a toothpick comes out clean. Paleo zucchini almond muffins. Wholesome and delicious vegan zucchini muffins. I feel like it’s been forever friends, but I’m still here and I’m sharing some seriouslyyyy delicious muffins today, so IT’S ALL GOOD Ok, so first let me explain about my sporadic posting schedule lately. They came out fabulous! I don’t know what happened, these vegan double chocolate zucchini muffins just came out of nowhere. If you are finding it difficult to mix it all in properly, then let the batter rest for a couple of minutes and the moisture from the zucchinis will seep through the batter, so when you mix it again it should all come together. Instructions. Mix into a thick batter. Fresh zucchini… Fold in zucchini … Remove the muffins from the tray and transfer to a wire cooling rack to cool. Rude or insulting comments will not be accepted. I love the texture, moisture and slight taste zucchini adds to baked goods. … In a large bowl, whisk the chickpea flour, flaxseed meal, coconut sugar, cinnamon, ginger, baking soda and salt, breaking up any and all lumps in the chickpea flour… Set aside. Gluten-free “flours” like oat flour and almond meal keep these GF-friendly. Of all the recipes I’ve tried for vegan zucchini muffins, this one is by far one of the best! Scroll down to the bottom of the post for the full recipe. Thank You for sharing! Baked for exactly 35 mins. I recommend Bob’s Red Mill 1:1 baking flour. ★☆. Step 3. I just made these but subbed a cup of cooked spaghetti squash for zucchini since I had a lot left over. Spoon batter into muffin tins almost to the top. In the case of these muffins, a … Preheat the oven to 350°F (180°C). You’ll spoon the batter into the muffin partitions, it definitely won’t pour! Gluten-Free Zucchini Muffins-Substitute a gluten-free flour mix to make these muffins gluten-free. Shred your zucchini in a food processor or with a grater and add to the mixing bowl. Shred the zucchini using the large holes on a box grater (see notes for a topping option), then transfer the zucchini … Thanks for the great recipe! Because the muffins are super moist, you want to use liners or they will stick. Almond Flour, the Easy-to-Use Gluten-Free Flour. ★☆ Add the … 1/4 cup chopped pecans. You’ll get an awesome (free) recipe ebook containing 10 vegan dinner recipes from the blog and you’ll be the first to know when new recipes are posted! Well the answer is – they provide heaps of moisture, without adding flavor! You could use up to 3/4 cup of almond flour if you wish. Line 12 cups of a standard size muffin pan with paper or foil liners. Made only a few simple ingredients like almond flour, flax egg and sweetened with banana. Not only are these zucchini muffins healthy, they have perfect texture and amazing flavor. Stir to combine. And then I also used walnuts in these and I really think the walnuts take these muffins to the top levels of deliciousness! Gently fold through the dry ingredients until just combined. I like using oat flour because it’s easy to find (or make yourself) and is packed with nutrition. Sift the flour into a mixing bowl and add the white and brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt. Thanks a million! Keto zucchini muffins or almond flour zucchini muffins, call them as you like, are the most delicious moist sweet breakfast muffins!. It’s so handy … i will say i have been leaning more towards a plant based diet. *You can omit the walnuts if you prefer, or use something different like raisins (though I haven’t tested this). These vegan zucchini muffins are ultra moist thanks to the shredded zucchini … Your email address will not be published. ★☆ What do you think of these vegan zucchini muffins? Almond Flour Muffins Nutrition (per muffin): Calories: 189, Fat: 13g, Carbohydrates: 15g, Fiber: 3g, Protein: 7g. Sift the flour into a mixing bowl and add the white and brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt. Almond Flour Zucchini Muffins - pumpkinandpeanutbutter Hi! Healthy Paleo Chocolate Zucchini Bread Muffins made with all vegan and gluten-free ingredients. I like chopped pecans or chopped walnuts. These Almond Flour Chocolate Chip Zucchini Muffins are fluffy, moist, and the easiest muffin recipe to make ever!! Whisk in the rest of the wet ingredients: coconut oil, coconut sugar, peanut butter, vanilla, and zucchini. Almond flour adds a bit more moisture and prevents the gluten free flour from making these muffins dense and gummy. So ever since making my vegan chocolate zucchini cake I’ve been super keen to try putting zucchini in other baked goods, and these vegan zucchini muffins were it! Can I make these vegan zucchini muffins with almond flour or coconut flour? almond flour & oat flour – the combination of these flours makes the perfect texture of bread with golden brown edges. Stick a toothpick or a fork into the center of one of the bigger muffins … Melt the coconut oil in a small pan and add the chocolate, stir until melted. Of course if you have a nut allergy you can just leave them out or add in some raisins! Prepare your flax egg by mixing 1 Tbsp of ground flaxseed meal with 3 Tbsp of hot water and allowing it to sit for a minute to become gloopy. ★☆ Zucchini Nut Muffins-Add 1/4 cup of chopped nuts of your to the batter. You can grate it by hand but it would take much longer. Vegan Zucchini Muffins, Wholesome and Delicious! Comment document.getElementById("comment").setAttribute( "id", "a9ee4d9f0fa37b03bff09926d9cd6988" );document.getElementById("deb161e800").setAttribute( "id", "comment" ); Hi I’m Alison Andrews! Published: Jul 26, 2018 Modified: Mar 21, 2019 by Alison Andrews This post may contain affiliate links. Transfer to a … Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. It is super important that you don’t use too much flour though, and since flour is a tricky measurement (and cup sizes across the world are different! After 20 minutes remove the muffins from the oven. Preheat the oven to 425 degrees and spray your muffin tin with nonstick spray. If you need to use your fingers to break up the almond meal, that’s fine! It has to be thick, because zucchini is such a moist ingredient that once baked, you have the most perfectly moist zucchini muffins. Please do us a favor and rate the recipe as well as this really helps us! Mix dry ingredients together in a large bowl: flours, baking powder, salt, and cinnamon. The zucchini is shredded up before going into the batter and the easiest way to do this is in a food processor. About Me →. Used almond milk and subbed rice vinegar for apple cider, texture turned out perfect. Whisk in the rest of the wet ingredients: coconut oil, coconut sugar, peanut butter, vanilla, and zucchini. Find out more about me here. Let the muffins cool completely in the muffin tins before removing and eating. I think that would be super good with these too. Bake at 425 for 5 minutes, then turn the oven down to 350 (without opening the door) and continue to bake for 15-20 more minutes. Healthy zucchini muffins made in the blender using wholesome ingredients like oats, maple syrup & almond butter keeping them flourless and naturally sweetened. If you’d like to transform the zucchini loaf cake into individual almond flour zucchini muffins: Scoop the batter into a 12-cup muffin tin lined with parchment paper cupcake liners. Add the zucchini. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. They taste wonderful while also having this wholesome feel. ; grated zucchini – can’t have zucchini bread without zucchini! Shh, no one has to know they're healthy! ; Tip: Use both hands to squeeze as much water as possible out of the grated zucchini … Place onto a clean cloth towel and sprinkle veggies with a teeny pinch of salt. Add the olive oil, vanilla, soy milk and apple cider vinegar to the mixing bowl along with your flax egg. 1/2 cup chopped walnuts. These vegan muffins are moist, filling super easy to make, and fabulous either as is or spread with some vegan butter. Comment Policy: Your feedback is really appreciated! Almond Flour: high in healthy fats and protein, also helps to give a soft, tender texture to baked goods; Flaxseed Meal: high in healthy, omega-3 fats, high in fiber, helps improve digestion and acts as the egg in this recipe; Banana: great source of potassium, also very naturally sweet so it helps you reduce the other sugars you're using Working with almond flour is a snap, because no gums are starches are needed to hold everything together! Vegan Lemon Zucchini Muffins Ingredients. 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