Vegan Zucchini Muffins with pecans and chocolate chips.
Preheat oven to 380˚
Yields 12 muffins
In a medium-sized mixing bowl pour:
½ c. boiling water over
2 Tbs. whole flax seeds
Let this combination cool a little, and then add:
1 1/4 c. brown sugar
1/4 c. oil
2/3 c. applesauce (unsweetened)
2 c. grated zucchini
2 tsp. cinnamon
½ tsp. ground nutmeg
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 c. chopped nuts (optional)
1 c. vegan chocolate chips (optional)
Mix all of these ingredients well, and then add:
3 c. whole-wheat flour
Mix gently, just until the flour is incorporated into the wet mix. Scoop into greased muffin tins (about 2/3 c. of batter for each muffin—unlike muffins with white flour, these will not rise overmuch, so it’s ok to fill each one a little past the top). Bake at 380˚ for 30-35 minutes.
To find out more about why I cook the way I do, see my “Healthy (er) Choices Manifesto” post http://www.blessedbutstressed.com/?p=185
©Anita Strawn de Ojeda
