Vegan Zucchini (NOODLE?) Muffins

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Ok you guys!

I BAKED! I am so impressed with myself…if you are new to me, I LOVE to cook (without recipes) so I sort of have shied away from baking, BUT I’m teaching myself in my own method (which is to have formulas) so expect more of this!

Here’s what actually happened. I bought this huge bag of organic zucchini noodles from Costco and filled a glass container with them (they come in little balls noodles #soweird). So they thawed out and I didn’t feel like eating zucchini noodles for too many days and thought, instead of grating up a fresh zucchini, I’ll just use those!

And it worked really well! I’m not sure I love the idea of frozen zucchini noodles just by the way, because they are so WET, it’s hard to get them to cook well but that’s another story.

INGREDIENTS:

  • 2 cups grated zucchini (or noodles)!

  • 2 chia eggs

  • 2/3 cup almond milk

  • 1/2 cup coconut sugar

  • 1/4 tsp himalayan sea salt

  • 1/3 cup melted coconut oil

  • 1/4 cup raisins

  • 2 cups oat flour

  • 1/2 cup oats

  • 1 tsp vanilla paste

  • 2 tsp baking powder

  • 1/4 tsp baking soda

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NOTES:

To make flax eggs: mix 1 TBSP milled chia with 3 TBSP water, let sit to gel

I actually used organic zucchini noodles that I bought frozen, I thawed them in the fridge and then squeezed the water out in a clean kitchen towel

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*You could add up to 3/4 cup coconut sugar if you like your muffins sweeter, I reduced it here and still think they are sweet!

Sub 1 tsp alcohol free vanilla extra for paste if you like

DIRECTIONS:


  1. Preheat oven to 400 F.

  2. In a large bowl, add squeezed out zucchini (and I mean REALLY squeeze it out, use a clean dish towel and get that water out!) noodles or grated with 1/2 cup oats and raisins.

  3. Make chia eggs and let set. (To make a chia egg: 1 TBSP chia: 3 TBSP water x 2 = 2 TBSP chia + 6 TBSP water)

  4. Melt coconut oil in a saucepan over low heat, let cool slightly then add to a blender with all remaining ingredients and mix up!

  5. Add blended mixture to bowl and stir to combine.

  6. Use 12 muffin liners (I use these silicon muffin/cupcake holders) and spoon batter into cups.

  7. Bake for 15-20 minutes or until a toothpick comes out clean when inserted.


I hope you try this one out! I have been keeping mine on the freezer (not in) in our garage and they taste so nice a little chilled! Or warm them up and spread vegan butter on them soooooo yum.


Make sure to tag me on Instagram when you make these and use the hashtag #foodrebeleats


Jodi :)

Breakfast, Recipes, Snacks, Vegan RecipesJodi Bullockzucchini muffins, vegan zucchini muffins, vegan muffins, zucchini noodles, chia egg, healthy plant based muffins, plant based breakfast idea, healthy cookingComment