These are the most excellent vegan muffins I have ever eaten. Normally something is off, they didn't bake quite right or they are too stodgy and just won't cook because of the lack of egg. But! It is possible to get a vegan muffin that is healthy, delicious and perfectly baked. I hope these make you just as happy as they made me :)
Ingredients (makes 12 muffins)
1 1/2Tbs ground flax seed
3 Tbs water
1 1/2 cup flour (190g)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/4 tsp allspice
3/4 cup chocolate chips *optional
1/2 cup cup toasted walnuts *optional
1/2 cup melted coconut oil (120ml)
3 Tbs brown sugar
2 tsp vanilla extract
1 1/2 cup shredded zucchini (about 1 medium)
Instructions
1. Preheat oven to 425F and toast the walnuts on a lined baking sheet (takes around 5 minutes). Grease or line muffin tins.
2. Mix together the flax seed and water in a medium sized bowl and set aside to gel.
3. In a separate large bowl mix the flour, baking powder, baking soda, salt, cinnamon, allspice, chocolate chips and walnuts together. Set aside.
4. Return to the flaxseed bowl and add in the coconut oil, brown sugar and vanilla extract. Pour the wet ingredients into the dry and whisk until some of the flour is incorporated and add the shredded zucchini. Mix everything together until a 'semi-thick' batter forms (careful not to overmix!).
5. Divide batter into muffin tins and bake for 5 minutes at 425F and then turn the oven down to 350F for an additional 13-17 minutes (or until a toothpick comes out clean). Let the muffins cool in the tins for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Recipe altered from Sally's Baking Addiction, The Best Zucchini Bread
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