Plant-Based Zucchini Bread Muffins

Ingredients 0/15

Step 1

Gently heat your oven to 350°F (175°C) and grease two muffin pans to keep the muffins from sticking. In a large bowl, whisk together the warm water and flaxseed until it’s well blended. Then add the sugar, applesauce, oil, and vanilla extract, mixing everything until smooth. Fold in the grated zucchini so it’s evenly distributed.

Step 2

In a separate bowl, sift together the oat flour, all-purpose flour, baking powder, cinnamon, nutmeg, salt, and baking soda. Toss in the raisins, then gradually add the dry ingredients to the wet mixture. Stir just until everything is combined—you don’t want to overmix.

Step 3

Spoon the batter into the muffin cups, using about 1/4 cup for each. Pop the pans into your preheated oven and bake for around 50 to 55 minutes. They’re done when a knife inserted in the center comes out clean. Let them cool a bit before enjoying!