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Vegan Zucchini Bread Muffins

Jonathan Pittman

"Modified an old recipe and cut 1/2 the sugar and oil. Still trying to reduce sugar content."
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Ingredients

1 h 15 m servings 133 cals
Original recipe yields 24 servings (24 muffins)

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin pans.
  2. Whisk warm water and flaxseed together in a large bowl. Mix in sugar, applesauce, oil, and vanilla extract. Stir in zucchini until well combined.
  3. Sift oat flour, all-purpose flour, baking powder, cinnamon, nutmeg, salt, and baking soda into a bowl. Stir in raisins and combine with the zucchini mixture until batter is just mixed.
  4. Transfer batter into muffin cups using 1/4 cup measure.
  5. Bake in the preheated oven until a knife inserted into a muffin comes out clean, 50 to 55 minutes.

Nutrition Facts


Per Serving: 133 calories; 3.9 g fat; 23.9 g carbohydrates; 2.1 g protein; 0 mg cholesterol; 189 mg sodium. Full nutrition

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Reviews

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Had to make some slight modifications just to accommodate what I had on hand. just under 2 cups zucchini and added 1 cup shredded carrots. Traded the safflower oil for coconut. Turbindo sugar fo...