Vegan Zucchini Banana Muffins
Prep time: 25 Mins
Cook time: 25 Mins
Yields: 12 Muffins
These whole grain, zucchini banana muffins make a perfect lunch treat or after school snack. This recipe is versatile because zucchini can be substituted with any other vegetable or fruit of your choice.
DRY INGREDIENTS:
WET MIX:
ADD ONS:
Instructions
  1. Preheat the oven to 375F/190C. Line a muffin tin with paper liners and lightly grease it with non-stick cooking spray.
  2. Grate the zucchinis, squeeze the water our in batches and reserve the water.
  3. In a large bowl sift together the dry ingredients and keep it aside.
  4. In a measuring cup, measure almond milk and stir in the vinegar and mix well. Let it curdle while you mash the bananas and mix the rest of the ingredients listed under the Wet Mix in a medium size bowl.
  5. Once the almond milk looks curdled mix in that too. Sometimes it might not look curdled, but that's fine. Just go ahead and stir it in.
  6. Add the wet mix into the dry flour mix and also the shredded zucchini. Mix together. If you feel the batter is a bit thick add the reserved zucchini water like I did. If you don't have the water add plain water/milk in small increments.
  7. Once the batter is ready, add in the chocolate chips and/or walnuts. I divided the batter in half and added chocolate chips in one and walnuts in another. You can add both as well.
  8. Scoop out about 1/3rd of a cup of batter and fill out the lined muffin tin. Top it with chocolate chips/walnuts.
  9. Bake for 20-25 minutes or until a toothpick inserted in the center of the muffin comes out clean.
  10. Remove from oven and let it cool on a wire rack for at least 10 minutes. After that remove the muffins from the tin and cool it completely on the rack before storing it in an air tight container. These muffins should store well in the freezer.
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/vegan-zucchini-banana-muffins-recipe/