Vegan Zucchini Bread Muffins Food
VEGAN ZUCCHINI BREAD MUFFINS
Modified an old recipe and cut 1/2 the sugar and oil. Still trying to reduce sugar content.
Provided by Jonathan Pittman
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h15m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin pans.
- Whisk warm water and flaxseed together in a large bowl. Mix in sugar, applesauce, oil, and vanilla extract. Stir in zucchini until well combined.
- Sift oat flour, all-purpose flour, baking powder, cinnamon, nutmeg, salt, and baking soda into a bowl. Stir in raisins and combine with the zucchini mixture until batter is just mixed.
- Transfer batter into muffin cups using 1/4 cup measure.
- Bake in the preheated oven until a knife inserted into a muffin comes out clean, 50 to 55 minutes.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 23.9 g, Fat 3.9 g, Fiber 1.9 g, Protein 2.1 g, SaturatedFat 0.4 g, Sodium 188.9 mg, Sugar 12.3 g
VEGAN ZUCCHINI BANANA BREAD MUFFINS
Moist, delicious, and healthy!
Provided by Natalie Mastroianni Moreau
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 50m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.
- Combine zucchini, bananas, applesauce, brown sugar, oil, lemon juice, and vanilla extract together in a large bowl. Whisk flour, baking soda, 1 tablespoon cinnamon, nutmeg, baking powder, salt, and cloves together in a separate bowl. Slowly add flour mixture to zucchini mixture while continuously stirring until batter is just combined. Spoon batter into prepared muffin cups about 3/4-full.
- Mix white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over batter.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.
Nutrition Facts : Calories 130 calories, Carbohydrate 25.3 g, Fat 2.6 g, Fiber 1.1 g, Protein 1.9 g, SaturatedFat 0.5 g, Sodium 268.6 mg, Sugar 11.7 g
VEGAN ZUCCHINI PINEAPPLE MUFFINS
This was an experiment in my kitchen that turned out even better than I hoped! Substituting bananas for the egg that would be in a typical recipe and applesauce for the oil makes this recipe super healthy, moist, yummy, and vegan; although I am not vegan myself, I will make these often!
Provided by moblessed
Categories Breads
Time 55m
Yield 30 muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees.
- Prepare muffin pans with preferred method.
- In a large mixing bowl, combine the flour, sugar, baking powder and soda, cinnamon, ginger, and salt.
- In a separate bowl, mix apple sauce, pineapple, banana, and vanilla extract.
- Create a well in the dry ingredients and add the pineapple mixture until well incorporated. Add the zucchini, walnuts,raisins, and coconut. Mix well.
- Fill each muffin cup about 2/3 full. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Nutrition Facts : Calories 135.7, Fat 1.6, SaturatedFat 1.1, Sodium 292.5, Carbohydrate 29.3, Fiber 2.3, Sugar 10.6, Protein 2.6
VEGAN ZUCCHINI BREAD
Make and share this Vegan Zucchini Bread recipe from Food.com.
Provided by Smileyfroggy
Categories Breads
Time 1h20m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 10
Steps:
- Stir first 5 ingredients together, then add the rest (don't overstir).
- Bake for 60-70 minutes at 350 degrees in loaf pan.
Nutrition Facts : Calories 299.1, Fat 0.8, SaturatedFat 0.2, Sodium 526.2, Carbohydrate 67.8, Fiber 2.5, Sugar 26, Protein 5.3
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