I do however sneak vegetables into baked goods and raw desserts all the time. What a sweet tradition! Thanks! Filed Under: All recipes, Breakfast, Gluten-free, Snacks, Sweets Tagged With: breakfast, dairy free, egg free, eggless, fall, flourless, gluten free, meal prep, muffins, oil free, recipes, refined sugar free, snacks, spring, summer, sweet, vegan. Healthy Zucchini Muffins made in the blender using wholesome ingredients like oats, almond butter and maple syrup. These are seriously healthy muffins, unlike the huge muffin shaped pieces of cake all over town. I like to a combination of all purpose and white whole wheat for this recipe, but an all purpose gluten free blend will also work well. Definitely making these babies soon! They look so moist! If you like to grill, zucchini is a terrific addition to any veggie kabob along with mushrooms, yellow squash, onions, and even pineapple. *** Toasting the oats helps give a bit more of a nutty flavour which pairs really well with the spices. Learn how your comment data is processed. Bake for 22-28 minutes, or until the tops of the muffins are round and firm to touch and they're just becoming golden brown. That’s all there is to it! Gotsta make me this soon! I made these for a brunch yesterday because we have some vegan friends and wanted them to have more than fruit (also made vegan waffle mix). Lately, the treat of choice is muffins, and these vegan zucchini date muffins are my current favorite. You’ll need to grate some zucchini, and set it aside; Mix up the muffin batter, then add the grated zucchini. I will definitely be making these again and again. I might try making them with date sugar. ». I love that they are made in the blender. Add the wet ingredients to the dry ingredients and fold together until they're almost mixed. I love baking with dates! These muffins are everything a muffin should be: sweet, moist, and totally snackworthy. Mix all the dry ingredients in a large bowl. Another girl here who loves to bake for her boyfriend, but I need a few healthier recipes so I can indulge too- these look like the ticket! And the muffin saga continues. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. As it turned out my vegan friends couldn’t make the brunch but everyone was happy to goggle up the muffins. Divide the batter into 8 muffin cups, about 90g per muffin. Just made these today with some zucchini we got in our csa share this week & we all loved them! I really enjoyed this – thanks for all the inspiration. Oooh, another interesting flour combination! A few little lumps here and there are ok. Use an ice cream scoop or a 1/3 cup measuring spoon to fill the muffin pan with the batter. No soggy muffins allowed here, haha. Your email address will not be published. Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness! These Vegan Zucchini Applesauce Muffins though, these work for me long after I’m officially over zucchini for the year. Cinnamon and ginger add flavor and an undeniably tempting aroma. Tune in tomorrow for a special NEDA week post! http://www.fourgreensteps.com/community/recipes/dessertsagoodies/sweet-zucchini-cupcakes. Zucchini Cornbread Muffins from The Simply Vegan Cookbook by Dustin Harder I met Dustin Harder years ago when I was teaching at New York City’s Natural Gourmet Institute and he was a student in the Pro Chef Program. These vegan zucchini muffins are ultra moist thanks to the shredded zucchini and are great for breakfast, snacking and meal prep! You may need to add 1-2 tbsp of non dairy milk to achieve a blend-able consistency. And those muffins . These look so good, I’m making these very soon,I love dates I use them alot to sweeten things especially smoothies I love bitting down on the sweet bits of dates throughout my smoothies.Do I use the same amount of gluten free flour as the whole wheat? Thank you for supporting my plant based kitchen! I will try this weekend! I guess because, with their cinnamon, they taste a bit like fall. SWOOSH! If you don’t have dates at home, you can substitute raisins or chopped prunes, which will also add nutrition and fiber! Blender muffins are as easy as baking muffins get: Add all the ingredients into a blender and blend -> fold-in the mix-ins -> divide into muffin cups -> bake! Once fully cooled, place them into a freezer safe bag or container and freeze. Subscribe for Recipes PS – if you call them cupcakes, there is a much bigger chance your kids will eat them. Join my community today to learn how to make DELICIOUS & SAFE food for your family! Visit my privacy policy to learn more. On that note, a new week begins. Because they’re easy to make, have the perfect taste and texture (more on that later) and are dairy-free, gluten free, vegan, free from refined sugar and made with simple, whole ingredients. Here you'll find delicious vegan recipes that are healthy, simple & easy to make. Hope you had a lovely weekend:). She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies. Super tasty, easy to make, and simple ingredients. Amazing Vegan French Silk Pie (Gluten Free). Stir in chocolate chips and top with more. Toss the oats and shake the pan every few seconds so they have enough time to toast but not burn. What a fun tradition! Wonderful! Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. (Oil free + refined sugar free). Adapted from my Blender Banana Muffins, these zucchini blender muffins are springy, fluffy and has a really satisfying chew to it. Cookies, bars, muffins, breads… baked mac and cheese (that is sounding totally yum right now). When ready, wrap a lightly damp paper towel around it and microwave for 30-40 seconds or until warm. Such a great way to use up all the zucchini from my garden. Into a high speed blender add all the ingredients in the listed order except for the zucchini and chocolate chips. Let cool then enjoy! Brilliant! I have never cooked with dates and am not sure how sweet they really are. They look wonderful…moist, delish, and flavorful. And you get your veggies in. Ahh holy yum! I love the little kick the ginger and cloves add too! Your recipes work for me every time. I’ll be making these for sure!! Too bad I don’t have any zucchini on hand. Not essential, but highly recommended! Ginger, yes! Allow the muffins to cool for about 10 minutes, then remove them from the baking pan and transfer them to a cooling wrack. . http://mamaloveshomemadefood.blogspot.com/2011/09/vegan-zucchini-prune-muffins.html. Preheat your oven to 350F and lightly oil or line a muffin baking pan. If the dates add sweetness can the sugar be omitted completely? I know they won’t really rise much since there is no egg/flax egg but they’re very sponge-y. I'm Lisa. They’re also studded with pieces of tender, sweet Medjool dates, which add a lot of natural sweetness and fiber to the dish. August 13, 2020 By Lisa Kitahara 8 Comments, Healthy zucchini muffins made in the blender using wholesome ingredients like oats, maple syrup & almond butter keeping them flourless and naturally sweetened. Hi! Love your tradition Never had dates in zucchini bread or muffins before – sounds delicious! I bet he’d love these. Stir well, then pour the batter into a muffin pan, and top with dairy free chocolate chunks. ★☆ But yeah, after a solid month of the stuff, it can get a little wearing. My Friday night routine lately involves schoolwork and baking. What could be better for 2020 cooking fatigue and, Could these mini sweet potato casseroles be any cu, Sure, low-key cooking and two-person recipes make, Not in the mood to make pie crust? « Buttery Coconut Granola (Gluten Free, Vegan). I use So Delicious, PC Brand and Liberte non-dairy yogurt for baking. I mean, we all love zucchini, right? Zucchini is everywhere right now, it’s so cheap and so easy to sneak into baked goods I just want to add it to everything! I love a good muffin too. Thank you for the inspiration. This field is for validation purposes and should be left unchanged. I will have to try these. Fill muffin cups 3/4 of the way full. These sound wonderful…look great too of course. Yet they’re also packed with some zucchini, which means that they don’t demand too much fat for moisture or a … ★☆ ** If using coconut yogurt, replace 1:1 with the maple syrup. I had to read the recipe about 4 times before seeing how much zucchini was needed. . These zucchini muffins are both Paleo and vegan, which means they're gluten-free, grain-free, dairy-free, and egg-free! Super easy to throw together in the food processor, and the texture was perfectly fluffy – no sogginess like I’ve found with other zucchini recipes. The zucchini onslaught is a blessing and a curse. With that said, the dates add so much flavor and sweetness that the muffins don’t need much dressing up. Not only are these zucchini muffins healthy, they have perfect texture and amazing flavor. Read More; Healthy Chocolate Banana Blender Muffins | Vegan + Gluten Free ».

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