Tuesday, September 6, 2011
Vegan Zucchini Muffins
If you've been reading for awhile, you know we don't feed Sweet P eggs and I try to keep them out of as many baked goods as possible because the Farmer doesn't like them. I do eat them, especially while pregnant, but make sure they are as local as possible and free of hormones, vegetarian fed, cage free and organic if possible. Anyway, these muffins don't have eggs, or milk, or butter. And they are AWESOME. I know this because I may have eaten one (or 4) of my daughter's mini muffins. No worries, we have plenty of zucchini and can make more! Little miss P helped me with these and couldn't keep her finger out of the batter (I couldn't blame her, it was yummy!)! Without further ramble...here is the yummy recipe.
The Recipe: Vegan Zucchini Muffins
What you need:
2 tbsp ground flaxseed + 6 tbsp water (vegan "eggs")
1/2 c of olive oil
1/3 c honey
1 c zucchini
1 tsp vanilla
1 tsp cinnamon (or big shake by a 2 year old)
1/2 c almond meal or flour
1 c whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 c chopped pecans (optional)
Place 2 tbsp ground flaxseed and 6 tbsp water in a small bowl and let sit for five minutes. Preheat oven to 350 and grease muffin tins with olive oil.
After your vegan "eggs" have gelled, place them in a large mixing bowl. Add olive oil, honey, vanilla and zucchini. Mix until combined. Pour in almond meal, flour, cinnamon, baking soda and baking powder, and stir until all ingredients are wet. Fold in chopped pecans. Spoon into muffin tins and bake for 18 minutes. Makes 24 mini muffins.
The almond meal makes them sweet and moist, and eliminates some of the oil. These are SO yummy and pretty healthy for you! Go ahead, make a batch (or 2!).