Plant-Based Zucchini Bread Muffins

Name: Plant-Based Zucchini Bread Muffins
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 24 servings
Cuisine: American
Ingredients: 1 cup All-Purpose Flour; 1 tbsp Baking Powder; 0.5 tsp Baking Soda; 1 tbsp Ground Cinnamon; 6 tbsp Ground Flaxseed; 2 tsp Ground Nutmeg; 2 cups Oat Flour; 1 cup Raisin; 0.25 cup Safflower Oil; 1 tsp Salt; 1 cup Turbinado Sugar; 0.75 cup Unsweetened Applesauce; 1 tsp Vanilla Extract; 0.5 cup Water; 2.5 cups Zucchini

Breakfast 🍳Dessert 🍰Snack 🍿 American Low-Carb Low-Sodium Heart-Healthy ❤️Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

Plant-Based Zucchini Bread Muffins are warmly spiced with cinnamon and nutmeg, balanced by juicy raisins and the gentle nuttiness of oat flour. A flax-and-water mixture keeps them tender and moist while applesauce lightens the crumb without sacrificing flavor. Perfect for breakfast, afternoon snacks, or a cozy brunch spread.

Prep25 mins
Cook50 mins
Serves24
DifficultyEasy

1

Preheat the oven to 350 degrees F (175 degrees C) and grease 2 muffin pans.
2

Whisk the warm water and flaxseed in a large bowl, then mix in the sugar, applesauce, oil, and vanilla extract. Stir in the zucchini until everything is well combined.
3

Sift the oat flour, all-purpose flour, baking powder, cinnamon, nutmeg, salt, and baking soda into a bowl. Stir in the raisins, then combine with the zucchini mixture just until the batter is mixed.
4

Spoon the batter into the muffin cups using a 1/4 cup measure.
5

Bake in the preheated oven until a knife inserted into a muffin comes out clean, 50 to 55 minutes.