Vegan Bakery-Style Zucchini Bread Muffins
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Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 3 c white whole wheat flour
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 tsp cinnamon
  • Dash or two of nutmeg, optional
  • ¼ c agave or honey
  • ½ c sugar (more if you prefer a sweeter muffin)
  • 1 tsp butter flavor (optional)
  • 1 tsp vanilla extract
  • 1 ½ c finely shredded zucchini (2 c if using a larger grate)
  • 1⅓ c unsweetened almond milk (or milk of choice)
  • ¾ c semi sweet chocolate pieces (optional, but recommended unless you increase the sugar)
  • ¾ c pecan pieces (optional)
Instructions
  1. Preheat oven to 425°F. Spritz a standard muffin pan with nonstick spray (if you use liners, spritz those with nonstick spray, too).
  2. Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. Mix zucchini, agave/honey, sugar, milk, vanilla, and butter flavor in a different bowl. Add the dry to the wet in 2 batches, stirring until almost combined. Stir in the nuts and chocolate chips, if using.
  4. Spoon the batter in to the muffin pan. The wells will be VERY full. Add an extra sprinkle of sugar or chocolate chips on top, if desired.
  5. Bake for 5 minutes. Decrease temperature to 375°F (leave muffins in the oven) for 10 minutes, then decrease to 350°F for an additional five minutes.
  6. Let cool and enjoy.
Notes
The temperature decreases as necessary to achieve a fully baked, extra tall muffin.
Nutritional information includes chocolate chips and pecan pieces. Leaving out the chocolate will save approximately 20 calories and the nuts approximately 50 calories.
Nutrition Information
Calories: 220 Fat: 7g Carbohydrates: 39g Fiber: 4g Protein: 5g
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2013/08/12/vegan-bakery-style-zucchini-bread-muffins/