Vegan Zucchini Bread Muffins

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

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin pans.

Step: 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.

Step: 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.

Step: 4

Transfer batter into muffin cups using 1/4 cup measure.

Step: 5

Bake in the preheated oven until a knife inserted into a muffin comes out clean, 50 to 55 minutes.

Per Serving: 133 calories; protein 2.1g; carbohydrates 23.9g; fat 3.9g; sodium 188.9mg.

The best flavour of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as clear bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.