yummy vegan zucchini muffins

[Guest guest]

We have lots of summer squash, 3 types of zucchinis and some light

green sunburst squash. I am so excited because this turned out very

good, and it is all vegan, no oil added (instead I like using ground

almond meal). I like to experiment with vegan baking, so I made

this up after getting ideas from the zucchini breads on the files

here. None were vegan though. This is my second iteration for this

recipe, the bananas helped (I did not use them on the first

attempt). On my first try I had 1/2 the sweetener as maple syrup,

and I used 3/4 cup ground flax seed and 2 cups of flour. It was

tasty and moist, but very heavy. This version is still very moist

but lighter. You can hardly taste the bananas, just a subtle taste

that goes well with the rest of the ingredients.

Experiment by adding chopped nuts, other types of dried fruit, vegan

chocolate chips, etc....

 

Zucchini-banana-currant muffins - vegan

 

1 1/2 cups all purpose flour

3 cups finely grated zucchini (this is 2 humongous squash or 3

normal but large ones)

2 ripe bananas, mashed

1/2 cup flax seed meal

1/2 cup almond meal

1 cup brown sugar

1 1/2 tsp ground cardamon seeds

1 tsp cinnamon

1 tbsp grated lemon peel

1 1/2 tsp baking soda

1 ½ tsp baking powder

1/2 cup currants

½ cups dried cranberries

2 tbsp chopped candied ginger

 

Method:

Squeeze liquid out of the finely shredded zucchini and add to the

flax seed meal on a bowl. Mix with wire wisk. Add remaining wet

ingredients, spices, and mix. Sift flour with baking soda an powder,

and add at the end. Depending on the zucchinis used there might be

too little or too much liquid. Adjust by adding a little more (or

less) flour. I used 2 small muffin tins (the ones that have room

for 12 muffins). This amount of batter makes 24 small muffins.

Bake in 350 oven for 40-45 minutes.