Feb
10
Here is the recipe as promised. I adapted it from Dreena Burton’s marvelous Eat, Drink, and Be Vegan, which is definitely worth checking out for simple and delicious vegan recipes. These muffins freeze very well; just wrap them tightly in plastic wrap and place in a ziploc bag. I just ate one that I thawed at room temperature and it was still quite good.
Zucchini Whole Wheat Muffins
l 2tbsp flax meal
l 1/2 cup + 2tbsp water or milk
l 1 cup mashed ripe banana
l 1 cup grated zucchini
l 1/2 turbinado sugar
l 1/2 cup shredded coconut (I used unsweetened)
l 1/3 toasted chopped walnuts
l 1 tsp vanilla extract
l 3 tbsp olive or canola oil
l 2 cups white whole wheat flour
l 1/2 tsp sea salt
l 1 tsp cinnamon
l 1/4 tsp freshly grated nutmeg
l 2 1/2 tsp baking powder
l 1/2 tsp baking soda
1. Preheat oven to 375F.
2. In a bowl, mix flax meal with water or milk and set aside.
3. Combine mashed banana and grated zucchini with flax meal water mix.
4. Stir vanilla, sugar, and oil into banana mix.
5. In separate bowl whisk together dry ingredients.
6. Add wet to dry until combined.
7. Spoon batter into paper lined or greased muffin tins.
8. Bake for ~25 minutes until a toothpick inserted into the center comes out clean.
Cool and eat! Makes ~18 muffins.