VEGAN Zuchinni Applesauce Muffins

I am so excited to share my Zucchini Muffin recipe with you! Did I mention these muffins are VEGAN AND CAN BE MADE GLUTEN FREE?!?!?

 

I know, so exciting right!  After quite a bit of recipe testing, I am happy to say that I’ve developed a recipe that is super simple to put together and tastes absolutely delicious.  I know I’m not alone in my dislike of having to sacrifice flavor and texture, when it comes to healthier versions of some of my favorite eats – any baked good!  Well let me tell you, flavor and texture were high on my list of ‘product outcomes’ as I was testing various versions of this recipe. 

These Zucchini Muffins are so moist and taste delicious!  I think the key to these muffins is the use of cake flour. Cake flour is high protein flour resulting in baked goods that have a more tender and lighter crumb, so don’t substitute all-purpose flour for cake flour if you really want the best texture.  The use of applesauce replaces the eggs – you can use store-bought, however I prefer to make my own as I LOVE using Ambrosia apples – they have just the right amount of sweetness, which allows me to keep the sugar quantity relatively low, compared to the majority of muffin recipes out there.  Anyways I think that’s enough commentary from me.  Do yourself a favor and make these right away! As always and questions or concerns leave a comment below!

 

VEGAN Zuchinni Applesauce Muffins

Chika of Cooking with Chika

Ingredients
  

  • ¾ cup unsweetened applesauce – ambrosia apples
  • ½ cup sugar
  • 1 tablespoon vanilla
  • ½ cup oil
  • 2 cups gluten free flour *** if making without gluten free flour use CAKE FLOUR
  • ½ tsp salt
  • 2 tsp baking powder
  • 1/2 teaspoon of nutmeg
  • 1 teaspoon of cinnamon
  • 2 cups grated peeled zucchini about 1 medium

Instructions
 

  • Preheat oven to 350. Line muffin tin with muffin liners. Set aside.
  • Blend applesauce, sugar, vanilla and oil together until combined. Set aside.
  • Mix dry ingredients in a large bowl. Add grated zucchini to flour mixture. Stir to combine.
  • Add applesauce mixture to flour mixture. Stir until just combined.
  • Scoop batter into greased or paper-lined muffin tin, using an ice cream scoop. Bake at 350 degrees for 30-40 minutes.
  • Remove from oven and allow to cool in pan for 2 minutes. Remove from pan and cool on cooling rack. These muffins can be stored in the fridge or placed in Ziplock bag and frozen for up to 3 months.

 

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