Vegan Zucchini       Muffins

Yield

12 servings

Time

45 minutes

Ingredients

Dry Ingredients – 2 cups all-purpose flour – 1 tsp. baking soda – 1 tsp. baking powder – 1 tsp. sea salt Wet Ingredients – 1 cup sugar – ½ cup grapeseed oil or melted coconut oil – ½ cup apple sauce – ½ cup plant milk – 2 cup grated zucchini

1. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

2. In a large bowl, combine the sugar, oil, apple sauce, and plant milk. Whisk really well.

3. Add the flour mixture to the wet ingredient mixture and combine thoroughly.

4. Stir the grated zucchini into the batter.

5. Line a muffin tin with paper liners. Divide the batter evenly between 12 muffin cups and bake for 30 minutes at 350°F.

Store these Vegan Zucchini Muffins once they have cooled in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 7 days.

These Vegan Zucchini Muffins are fluffy and moist with a deliciously sweet flavor. This healthy muffin recipe makes a tasty breakfast or snack, and is a great way to enjoy your veggies!

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