I am not vegan by any stretch. I have been a vegetarian. I consider myself a possibiltarian. What? I am open to trying possibilites. I know what I like and I usually stick to that (never have been a steak fan), but I also don’t turn my nose up at trying something.
There is a coffee shop that sells a zucchini muffin that I adore. It just happens to be a vegan prodcut. I am attempting to replicate it.
Vegan baking can be tricky. No dairy. No eggs. Lots of substitutes.
These muffins are pretty tasty and approved by my family.
For the egg replacement:
Soak 6 Tbsp ground flaxseed in 1/2 c. hot water. Set aside
In a large bowl mix 1/2 c. melted coconut oil, 2 c. raw sugar (turbinado) or light brown sugar, 1/2 c. applesauce, 1 tsp vanilla. Mix well. Shred 1 large zucchini (for about 2 cups). Mix into wet ingredients. Add flaxseed- should be like a paste. In another bowl mix dry ingredients- 2c. flour, 1 c. whole wheat flour, 1 Tbsp baking powder, 1/2 tsp baking soda, 1 Tbsp cinnamon, 1 tsp salt. Add dry to wet and stir just till combined. It will be lumpy.
Spoon into muffin tins- this made 20 muffins for me. I sprinkled a little raw sugar over the tops of the muffins ( I like the crunch). Then bake at 350 for 22-25 minutes.
Yum! I plan to freeze some to save for later in the week.