Vegan Zucchini Muffins Recipe
Introduction
Welcome to a delightful culinary adventure with our Vegan Zucchini Muffins recipe! Perfectly moist and flavorful, these muffins are not only vegan but also packed with wholesome ingredients that offer a nutritious start to your day or a tasty snack. This comprehensive guide will provide you with detailed instructions, measurements, nutritional information, and SmartPoints to ensure you have everything you need for a successful baking experience.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour (can substitute with whole wheat flour for added fiber)
- ½ cup rolled oats
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
Wet Ingredients:
- 1 cup finely grated zucchini (about 1 medium zucchini)
- ½ cup maple syrup or agave nectar (for a less intense sweetness, consider using ¼ cup and adjusting to taste)
- ¼ cup coconut oil, melted (can substitute with vegetable oil or another neutral oil)
- 1/3 cup unsweetened applesauce (acts as an egg substitute, adding moisture and binding)
- 1 tbsp lemon juice (for a hint of brightness and to react with the baking soda)
- 1 tsp vanilla extract
Optional Add-ins:
- ½ cup chopped walnuts or pecans (adds a delightful crunch and extra protein)
- ¼ cup vegan chocolate chips (for a touch of sweetness)
- ¼ cup raisins or dried cranberries (adds natural sweetness and chewiness)
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with a non-stick spray to ensure easy removal of the muffins after baking.
- Prepare the Zucchini: Rinse the zucchini under cold water and pat dry with a paper towel. Using a box grater or a food processor, finely grate the zucchini. If the zucchini seems watery, gently squeeze it in a paper towel or cheesecloth to remove excess moisture.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, rolled oats, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Ensure all ingredients are well combined to evenly distribute the leavening agents and spices throughout the batter.
- Mix Wet Ingredients: In a separate bowl, combine the grated zucchini, maple syrup, melted coconut oil, unsweetened applesauce, lemon juice, and vanilla extract. Stir until the mixture is well incorporated.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon. Mix until just combined; be careful not to overmix, as this can lead to dense muffins.
- Add Optional Ingredients: If you are including nuts, chocolate chips, or dried fruit, fold them into the batter now. This is the final step before transferring the batter to the muffin tin.
- Fill Muffin Tin: Using a spoon or an ice cream scoop, divide the batter evenly among the 12 muffin cups. Each cup should be filled about ¾ full to allow room for the muffins to rise.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with just a few crumbs.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy and ensures they maintain their texture.
Nutritional Information
Serving Size: 1 muffin
Yield: 12 muffins
- Calories per Muffin: Approximately 130
- Total Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 160mg
- Total Carbohydrates: 19g
- Dietary Fiber: 2g
- Sugars: 10g
- Protein: 2g
Vitamins and Minerals:
- Vitamin A: 10% DV
- Vitamin C: 5% DV
- Calcium: 5% DV
- Iron: 6% DV
Weight Watchers (WW) SmartPoints
These vegan zucchini muffins are relatively low in SmartPoints, making them a great choice for those following a Weight Watchers plan. Each muffin is approximately 4 SmartPoints, based on standard WW calculations. Adjustments in ingredients (such as using a sugar substitute) may affect the total SmartPoints value.
Additional Tips
- Storage: Store your muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a ziplock bag for up to 3 months. Reheat them in the microwave or oven for a fresh taste.
- Flavor Variations: Experiment with different spices or extracts to create your own flavor combinations. Consider adding a pinch of cardamom for a unique twist or incorporating citrus zest for a refreshing flavor.
- Dietary Substitutions: To make these muffins gluten-free, use a gluten-free all-purpose flour blend. If you have a nut allergy, omit nuts and substitute with seeds like sunflower or pumpkin seeds.
- Adding Protein: For a higher protein content, consider adding a scoop of plant-based protein powder to the dry ingredients or mixing in a tablespoon of chia seeds.
- Reducing Sugar: If you prefer less sweetness, reduce the amount of maple syrup and add a bit of stevia or monk fruit sweetener to taste.
- Oil Substitution: You can use other oils like avocado oil or light olive oil if you prefer not to use coconut oil.
Conclusion
Our Vegan Zucchini Muffins recipe offers a deliciously nutritious option for those seeking a plant-based, lower SmartPoints snack or breakfast. With its combination of wholesome ingredients and optional add-ins, this recipe provides flexibility to suit various dietary preferences and tastes. Enjoy the baking process and the delightful aroma that fills your kitchen as these muffins bake to perfection!