You could try replacing it with a gluten free flour, but we cannot guarantee that it will come out or will taste right. Hi there Polly Change ), You are commenting using your Twitter account. I made a full recipe and filled 10 regular size muffin cups. If you have a dehydrator at home you might be able to make your own dried cranberries. I recommend choosing just one or two complementary add-ins (like walnuts and raisins or chocolate chips and pecans). However, if you want to make extra zucchini muffins, you can store them in an airtight container in the freezer for up to 3 months. Vegan Italian Dressing (Creamy & Oil-free), Refined Sugar-Free (depending on your add-ins). Set aside. These vegan zucchini muffins are healthy enough to serve with breakfast but sweet enough to be dessert (especially if you go for the chocolate chip option!). Ingredients 1 ½ cups zucchini, grated 1 Tablespoon cinnamon 1 teaspoon sea salt 1 teaspoon baking powder 1 cup almond flour ½ cup brown rice flour 1 cup rolled oats ½ cup unsweetened almond butter ½ cup unsweetened applesauce ½ cup + 2 Tablespoon organic maple syrup … Set aside. To make ground walnuts, place whole walnuts into a food processor and pulse briefly until you get a fine powder. Note, if both muffin sheets do not fit onto one center oven rack, then rotate the muffin sheets from bottom to top racks and vice-versa half-way through. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies. Perfect for breakfast, snacks, or even dessert! Imagine Mom trying to grate zucchini while this ancient grater is wobbling all over the kitchen counter. It worked perfectly until things started to wear and the suction cups stared to crumble and fall apart. Her zucchini bread is legendary in our family; yes, her zucchini bread is THAT good! all things “unholy” now. I can find a variety at almost every stand at my local farmer’s markets for pretty cheap. Believe it or not, this vegan muffin recipe is actually super simple. ( Log Out / A fabulous Whole Food Plant Based recipe, vegan, oil free, refined sugar free, gluten free, no processed ingredients. If not, add another 3 to 5 minutes to the cooking time. He took that same love of gardening with him when he moved to Ohio, where he met my mom. Any ideas on what I can replace it with? Let cool then enjoy! I also always pureed the zucchini, rather than grating. I still had more zucchini and cacao nibs I wanted to use up, so I made it again to use the rest, this time pureeing the zucchini and cacao nibs (probably and extra tablespoon or two cacao) with the wet ingredients, and added raisins. Yaaayyy!!! Freezes well. Truth be told, that poor thing had seen its day a long time ago, but I just couldn’t bring myself to stop using it. ( Log Out / They are truly the best complete bites of food around! Preheat the oven to 375°F or 190°C. We are so thrilled these are your new favorite muffins! *Disclosure: Some of the links included in this post are affiliate links. Place all the ingredients except the raisins and walnuts into a large mixing bowl. Pinning is always welcome and much appreciated! The best gluten free vegan zucchini muffins—egg free, easy & packed with chocolate! No walnuts. Healthy Zucchini Muffins contain no oil, no refined sugar, and no flour. Unfortunately, it’s very hard to find dried cranberries that don’t have added sugar. I can’t bear to give it up or toss it out, even though it can no longer be used safely. I am happy to share with you that these zucchini muffins hit all the “mains.” They are moist, tender, flavorful with perfect texture and are a tiny bit sweet. Home » Recipes » Baking & Desserts » Gluten-Free Vegan Zucchini Muffins, Last updated - July 31, 2020; Published - July 31, 2019 By Rhian Williams 14 Comments. Thank you for supporting Monkey and Me Kitchen Adventures! For this recipe you should be able to substitute oat flour for the wheat flour at a 1:1 ratio. The closest I’ve ever found were brands that have reduced sugar or brands that use natural sweeteners like apple juice. Cook for 20 minutes. If you try it, we’d love to hear how it goes. The Pretty Bee | Disclosure | Privacy Policy, Preheat oven to 350 degrees. These Gluten-Free Vegan Zucchini Muffins are seriously, gluten-free zucchini muffins, vegan zucchini muffins, vegan zucchini recipe, *** (ensure vegan/gluten-free if necessary), Use both hands to squeeze as much water as possible out of the grated zucchini – this will help it cook better, Once melted, add the maple syrup, vinegar, salt, zucchini, cinnamon, milk and ground walnuts to the same bowl, Sift in the flour, baking powder and bicarbonate of soda, Transfer the mixture between muffin cases in a muffin tin. -Ameera and Robin . Roughly chopped the zucchini and carrots. Posted in Make ahead of time, OPR (other people's recipes), Tagged baking, breakfast, freezer meals, muffins, reduced oil, sugar free, syrup, zucchini, Pingback: Savory zucchini muffins | Family * Vegan * Chocolate. I am going to try making this recipe with it , Hi there Amanda This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Spoon muffin batter into greased or lined muffin tins. Tip: Make sure to use a measuring jug to measure out the exact amount of plant-based milk! July 23, 2018 By Ameera and Robin 10 Comments. Oven temperatures can vary greatly and this (along with altitude and humidity) will affect the baking time for each person. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! *Grating Zucchini: If using large zucchinis, cut the zucchini into fourths lengthwise and remove the whitish pith and seeds before grating. Change ), You are commenting using your Facebook account. These were good dipped in syrup, too. When choosing add-ins, you just need about 1/3 cup total. Remove the muffins from the oven and insert a toothpick into a muffin in the center of the form. You will need to use a bread pan that’s either lined with parchment or coated with cooking spray. They will take about 25 minutes. Once out of the oven, allow to cool for 5 minutes, then transfer the muffins from the muffin baking sheet to a wire rack to cool for 10 minutes. Mom has been making zucchini bread for as long as I can remember. We use them both regularly. He couldn’t have been more obvious about wanting traditional zucchini bread, but Monkey wanted to show him that her zucchini “bread” (muffins) would taste just as yummy and flavorful without all the unhealthy ingredients, and she did exactly that. *Storage: Use within one week, no refrigeration is required. The reheated one got homemade raisin syrup (raisins soaked in unsweetened almond milk, then pureed). The sweetness comes from the applesauce and maple syrup or date syrup. (Both are linked at the bottom of any page on this website. I nearly peed my pants laughing at Monkey’s description of me trying to wield my ancient grater. We love it and appreciate when you share!