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
 
Author:
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
  • ½ teaspoon of nutmeg
  • 1 teaspoon of cinnamon
  • 2 cups grated peeled zucchini (about 1 medium)
Directions
  1. Preheat oven to 350. Line muffin tin with muffin liners. Set aside.
  2. Blend applesauce, sugar, vanilla and oil together until combined. Set aside.
  3. Mix dry ingredients in a large bowl. Add grated zucchini to flour mixture. Stir to combine.
  4. Add applesauce mixture to flour mixture. Stir until just combined.
  5. Scoop batter into greased or paper-lined muffin tin, using an ice cream scoop. Bake at 350 degrees for 30-40 minutes.
  6. 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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