I have busy mornings these days with the kids, so these keto zucchini muffins are total lifesavers. naturally, extra zucchini = zucchini bread, muffins, and pancakes. *You’ll need about 2-3 small zucchinis for 1 cup of shredded zucchini. Wholesome and delicious vegan zucchini muffins. Melt the coconut oil in a small pan and add the chocolate, stir until melted. These vegan muffins are moist, filling super easy to make, and fabulous either as is or spread with some vegan butter. *You can omit the walnuts if you prefer, or use something different like raisins (though I haven’t tested this). Spray a muffin tray with non-stick spray and divide the batter evenly between the muffin partitions. Thank You for sharing! 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. ★☆ Please do us a favor and rate the recipe as well as this really helps us! Comment document.getElementById("comment").setAttribute( "id", "a9ee4d9f0fa37b03bff09926d9cd6988" );document.getElementById("deb161e800").setAttribute( "id", "comment" ); Hi I’m Alison Andrews! Keto zucchini muffins or almond flour zucchini muffins, call them as you like, are the most delicious moist sweet breakfast muffins!. Whisk in the rest of the wet ingredients: coconut oil, coconut sugar, peanut butter, vanilla, and zucchini. Seriously, I have my blog content planned out for the next five months and nowhere was I planning zucchini muffins. Sprinkle with rolled oat (optional) for crunch. Ever since making that Paleo Banana Zucchini Bread last week, I have been craving more and more zucchini bread recipes. You can grate it by hand but it would take much longer. Mix dry ingredients together in a large bowl: flours, baking powder, salt, and cinnamon. If you need to use your fingers to break up the almond meal, that’s fine! 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. 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! Transfer to a … ; 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. Fold in zucchini … Step 3. They came out fabulous! Remove the muffins from the tray and transfer to a wire cooling rack to cool. These vegan zucchini muffins are ultra moist thanks to the shredded zucchini … Scroll down to the bottom of the post for the full recipe. 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. The batter will be thick and clumpy (due to the zucchini). Let me know in the comments and shoot any questions my way (and rate the recipe too please, thanks!). Baked for exactly 35 mins. ★☆ *I often like using a high quality olive oil in baking but you can switch for a different vegetable oil if you prefer. Almond Flour Muffins Nutrition (per muffin): Calories: 189, Fat: 13g, Carbohydrates: 15g, Fiber: 3g, Protein: 7g. I don’t recommend coconut flour … Used almond milk and subbed rice vinegar for apple cider, texture turned out perfect. Gluten-free “flours” like oat flour and almond meal keep these GF-friendly. And if you’re wondering: why the heck use zucchini in baked goods? Add flax mixture, almond milk, and coconut milk. Paleo zucchini almond muffins. 12 cup muffin tin. Preheat oven to 350°F. Vegan Lemon Zucchini Muffins Ingredients. 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. Use your hands to squeeze out any extra water from the zucchini. Made only a few simple ingredients like almond flour, flax egg and sweetened with banana. Add the olive oil, vanilla, soy milk and apple cider vinegar to the mixing bowl along with your flax egg. I like using oat flour because it’s easy to find (or make yourself) and is packed with nutrition. And then I also used walnuts in these and I really think the walnuts take these muffins to the top levels of deliciousness! Healthy Paleo Chocolate Zucchini Bread Muffins made with all vegan and gluten-free ingredients. They taste wonderful while also having this wholesome feel. Sorry not sorry for really getting excited about seasonal fruits and veggies buuuut zucchini is a fan favorite and I am here for it. Prep: Preheat the oven to 350F and grease or line a 12-muffin tin. Spoon batter into muffin tins almost to the top. But no, it is supposed to be super thick. The zucchini is shredded up before going into the batter and the easiest way to do this is in a food processor. Bake in a preheated 350 degree oven for 30-35 minutes, or until the center springs back to the touch. Mix into a thick batter. 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. For more fabulous vegan muffins, check out these recipes: While you’re here, why not sign up to our email list? Because the muffins are super moist, you want to use liners or they will stick. Your email address will not be published. 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. Find out more about me here. Not only are these zucchini muffins healthy, they have perfect texture and amazing flavor. Preheat the oven to 350°F. ), weighing it on a food scale is the best option. I like chopped pecans or chopped walnuts. Thanks a million! And they’re insanely moist and flavorful thanks to … 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. Whisk in the rest of the wet ingredients: coconut oil, coconut sugar, peanut butter, vanilla, and zucchini. Place muffin liners into a 12-cup muffin pan. Preheat the oven to 350°F (180°C). In a separate bowl, whisk together the milk and apple cider vinegar (to make buttermilk) and let sit for 5 minutes. with our own chickens, eating 100% vegan is not my goal; i love eggs. In a separate bowl, whisk together the milk and apple cider vinegar (to make buttermilk) and let sit for 5 minutes. Published: Jul 26, 2018 Modified: Mar 21, 2019 by Alison Andrews This post may contain affiliate links. 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. Perfectly pumpkin-y, low carb, mega moist, and healthy too, these almond flour pumpkin muffins are waiting to be a part of your fall! Let the muffins cool completely in the muffin tins before removing and eating. Shred your zucchini in a food processor or with a grater and add to the mixing bowl. About Me →. Can I make these vegan zucchini muffins with almond flour or coconut flour? I’m not vegan but made them to share and they might be the best muffins I’ve ever made! I love all of the bakeware from this brand. Pour the wet ingredients into the dry ingredients and mix until just combined. Home » Breakfasts » Vegan Zucchini Muffins, Wholesome and Delicious! I just found myself with a few extra zucchinis, decided to make muffins… These zucchini muffins are both Paleo and vegan, which means they're gluten-free, grain-free, dairy-free, and egg-free! Ground walnuts in nut grinder. Of course if you have a nut allergy you can just leave them out or add in some raisins! 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. These Almond Flour Chocolate Chip Zucchini Muffins are fluffy, moist, and the easiest muffin recipe to make ever!! Recommended Tools to Make Almond Flour Pumpkin Muffins. Your email address will not be published. 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!). Add the … 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. Sift the flour into a mixing bowl and add the white and brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt. Please do us a favor and rate the recipe as well as this really helps us! 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 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. 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. Rude or insulting comments will not be accepted. Using a grater or food processor, shred zucchini and summer squash. 1/4 cup chopped pecans. 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!). How to make these Gluten-Free Vegan Chocolate Zucchini Muffins. So you don’t taste any zucchini in the final product, but you get deliciously moist baked goods as a result. Almond Flour, the Easy-to-Use Gluten-Free Flour. I don’t know what happened, these vegan double chocolate zucchini muffins just came out of nowhere. Your feedback is really appreciated! In a medium bowl, whisk together all the dry ingredients. Zucchini season y’all. Perfectly tender with just the right amount of cinnamony goodness, these Vegan Zucchini Muffins are summer-loving in every bite. In a large bowl, whisk together all … Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. 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. 1/2 cup chopped walnuts. 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! In a mixing bowl, add the rest of your ingredients and whisk together, until smooth and combined. ... Oat Flour-Oat and almond flour is my go-to combination for gluten-free goods. 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. Add the zucchini. Start by mixing together your almond flour, baking powder, and salt and setting that aside. Muffins are done when a toothpick comes out clean. If you can’t have oats, brown or white rice flour … And…they are super good! I just made these but subbed a cup of cooked spaghetti squash for zucchini since I had a lot left over. Set aside. Shh, no one has to know they're healthy! Stick a toothpick or a fork into the center of one of the bigger muffins … Almond flour adds a bit more moisture and prevents the gluten free flour from making these muffins dense and gummy. After 20 minutes remove the muffins from the oven. Gently fold through the dry ingredients until just combined. ★☆ Vegan Zucchini Bread Ingredients. Comment Policy: Your feedback is really appreciated! as much as i love my cheese, i feel so much better passing on the dairy. Substituted applesauce for oil. i will say i have been leaning more towards a plant based diet. Whisk cashew flour, flax seed, coconut flour, tapioca starch, cinnamon, baking soda, and salt together in a bowl. Bake may vary depending on the type of gluten-free flour … It has to be thick, because zucchini is such a moist ingredient that once baked, you have the most perfectly moist zucchini muffins. Mix dry ingredients together in a large bowl: flours, baking powder, salt, and cinnamon. ★☆. Rude or insulting comments will not be accepted. 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! You could use up to 3/4 cup of almond flour if you wish. Our garden inspired my first post. Shred the zucchini using the large holes on a box grater (see notes for a topping option), then transfer the zucchini … 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! ; grated zucchini – can’t have zucchini bread without zucchini! Stir until just combined. Stir to combine. ; Tip: Use both hands to squeeze as much water as possible out of the grated zucchini … I think that would be super good with these too. Instructions. 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. Mix chia seed mixture, dates, walnuts, zucchini, applesauce, coconut oil, and … In a small bowl mix together the flours, baking soda and pumpkin pie spice. In the case of these muffins, a … Preheat oven to 350F. Required fields are marked *, Rate this recipe Preheat the oven to 425 degrees and spray your muffin tin with nonstick spray. 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. Spoon the batter into the muffin form and place in the oven. It’s so handy … Working with almond flour is a snap, because no gums are starches are needed to hold everything together! Gluten-Free Zucchini Muffins-Substitute a gluten-free flour mix to make these muffins gluten-free. 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! Used cupcake paper liners in place of spray. It’s Sandra – forgot to say used Flax milk. Thanks for the great recipe! Our own chickens, eating 100 % vegan is not my goal i. 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