These healthy zucchini muffins are sweetened with date syrup, vegan, oil-free and gluten-free. These muffins are made with zucchini, yes a vegetable, but so super delicious and fluffy.
- ⅓ cup (85 gr) apple sauce
- ½ cup (107 ml) date syrup or maple syrup
- 2 flax eggs – mix 2 tbsp flax meal with 6 tbsp water (stir and let sit for a few minutes)
- ⅔ cup (160 ml) ”buttermilk” (mix ⅔ cup almond- or soy milk with 2 teaspoons vinegar, let rest for a few minutes before using)
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 2 tsp vanilla extract
- 1 ½ cups grated zucchini (1 small-to-medium zucchini, about 7 ounces/ 200 gr—squeeze out any excess moisture before stirring it into the batter)
- 1 ¾ cups ( 225 gr) all-purpose gluten-free flour mix (such as Bob’s Red Mill’s gluten-free flour), white whole wheat flour or regular whole wheat flour
Preheat oven to 425 degrees Fahrenheit or 220 Celsius degrees. If you don’t have a non-stick muffin tin or if you don’t use silicone baking muffin cups , grease your muffin tin with coconut oil.
In a large mixing bowl, combine the apple puree and date syrup. Stir until they are combined.
Add the flax eggs and combine well.
Add the buttermilk, cinnamon, baking powder, baking soda, salt, and vanilla extract, and stir to combine.
Grate the zucchini with a box grater. Add in the grated zucchini, stir and then add the flour. Stir until combined.
Divide the batter between the muffin cups.
Bake the muffins for 30 to 45 minutes, or until the muffins turn (golden) brown. You can also do a toothpick test. Insert a toothpick into a muffin, the muffins are done when the toothpick comes out dry.
Let the muffins cool on a cooling rack.
Any leftover muffins can be kept, covered at room temperature or in the fridge for a few days.
Keywords: muffins, zucchini muffins, baking, sweet, snack