Our vegan zucchini muffins are packed with wholesome ingredients and bursting with flavor, these treats are a must-try. Have them for breakfast over a yummy snack.
Ingredient
1-1/2 cups All Purpose Flour
1/2 cup Rolled Oats
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp ground Cinnamon
1/4 tsp Salt
1/2 cup Applesauce (or 1/4 cup coconut oil)
1/2 cup Maple Syrup or Agave Nectar
1/2 cup Unsweetened Almond Milk
1 tsp Vanilla Extract
1 cup grated Zucchini
1/2 cup chopped Pecans
Instructions
Preheat the oven to 350 F degrees (175C) and line a muffin pan with cupcake liners.
In a large bowl stir together the all purpose flour, oats, baking powder, baking soda, cinnamon and salt, set aside.
In another medium bowl mix together the apple sauce, maple syrup, unsweetened almond butter, vanilla and zucchini. Add the wet ingredients to the dry ingredients and mix until combined, the fold in the chopped pecans.
Fill each muffin liner 2/3 full with the batter. Bake for 20-25 minutes or until light golden brown and toothpick comes out clean when entered in the center of the muffin.
Allow to cool completely.
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