Now, last weekend I planned to make some Veggie Burritos and needed some zucchini, so I made my way to the Ottawa Farmer's Market and found some great deals! I couldn't resist and bought a bunch of fresh organic zucs! I knew right away that with the extras I'd make some yummy Zucchini Muffins!! Ohhh... the excitement!
Now if you're not a fan of zucchini, don't let the contents of these muffins deter you from trying them...you certainly can't tell there's any vegetables in here! They've even got banana and maple syrup...you can't go wrong! The result is moist, fluffy and slightly sweet muffins with a hint of cinnamon and nutmeg! I like to eat them straight out of the oven smothered with lots of melted *non-dairy* butter. Or you can just eat them they way they are ;)
The original recipe is wheat-free using spelt flour, but I've included a substitute for regular white or whole wheat flour.
Ingredients
2 tbsp flax meal
1/2 cup + 2 tbsp plain or vanilla non-dairy milk
1 cup overripe bananas, mashed
1 cup grated zucchini
1/4 cup maple syrup
1 tsp vanilla extract
3 tbsp canola oil
2 cups spelt flour (subtract about 6-8 tbsp if using regular whole wheat or white flour)
1/4 cup unrefined sugar
1/4 tsp sea salt
1/2 - 3/4 tsp cinnamon
1/2 tsp nutmeg
2 1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup chopped walnuts or pecans (optional)
Directions
- Preheat oven to 375 degrees.
- In a bowl, combine flax meal and non-dairy milk and stir. Then add mashed bananas, grated zucchini, syrup, vanilla, and oil - stir well to combine.
- In a separate large bowl, combine remaining dry ingredients, sift in baking powder and baking soda, and stir until well combined.
- Add wet mixture to dry, gently folding until just combined (don't over mix).
- Fit a muffin pan with liners or spray lightly with oil. Spoon batter into liners. Bake for 21-25 minutes, until a toothpick inserted in center comes out clean.
Enjoy!
This recipe is from Dreena Burton's Eat, Drink and Be Vegan!
