Happy 2013! It has been over a month since I last posted a recipe – I moved to a different city last month, so it has taken me a while to adjust and settle into my new place. Since I’m starting back up with work, I think I’ll be more selective about the recipes I post and make sure only really great ones are posted. I have a few on here that aren’t “perfect”, so I might remove them until I am happier with them, or until I have better photographs for some of them. Anyway, these are some vegan gluten free zucchini muffins! I made mini ones and kept the sugar content relatively low. They have a hint of sweetness, so if you prefer something sweeter, you can add more sugar or add in some more xylitol or stevia, or agave or honey – but I think they are great as they are!

I used mini silicon baking cups and it made 19 muffins – if you use regular muffin cups, it’ll probably make approximately half that. I have only had my silicon cups for about a month and I love them! So easy to pop out the muffins and easy to clean.

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Serves: 19

Ingredients

• 2 cups gluten-free all purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• ¼ tsp cinnamon
• pinch of sea salt
• ¼ cup coconut sugar / other granulated sugar
• 3 packets of xylitol
• optional: 2 tbs raisins
• optional: 2-3 tbs vegan chocolate chips
• 1½ teaspoons egg replacer + 2 tbs water
• 1½ cups grated zucchini (about 1½ zucchinis)
• 1 teaspoon lemon juice
• 1 tbs honey / agave / liquid sweetener
• 1¼ cups unsweetened almond milk

Directions

1. Preheat oven to 400F.
2. Get out a large bowl and add in the flour, baking powder, baking soda, cinnamon, sea salt, sugar, xylitol, raisins and chocolate chips. Mix together.
3. Get out a medium-sized bowl and first add in the egg replacer and water and mix together until the egg replacer is fully dissolved. Then add in the rest of the ingredients and mix to combine.
4. Add in the wet ingredients to the dry ingredients and gently fold everything together until combined. Do not over mix the batter.
5. Spoon in the batter into silicon cupcake/muffin cups or a muffin tray (if you aren’t using a non-stick surface, you may need to lightly oil your cups) and bake for around 20 minutes. They will continue to cook slightly as they cool. Leave them for 10-15 minutes before removing them from the cups, or until they have cooled. Place on a cooling rack until fully cooled.

Nutrition Information

Calories: 53

3.1.09

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