Inspiration for these vegan oil-free nutrition-packed muffins was found here on Ashanka Agrawal’s blog. She had adapted a nonvegan Martha Stewart recipe for zucchini, banana and flaxseed muffins. I’ve tossed in grated carrot, reduced the brown sugar, added freshly ground nutmeg and — more. I’ve experimented with substituting apple for the zucchini with success, but my all-time favorite version of these muffins has to be this one, with toasted pumpkin seeds and dried cranberries. Wow! They are just packed with good stuff!
Prep Time: 10 – 12 minutes
Cook Time: 20 -25 minutes
vegan buttery stick (for greasing pan)
1 3/4 cups all-purpose flour
1/2 cup chia seeds
1/2 cup lightly packed light-brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
3/4 cup unsweetened dried cranberries
1/2 cup toasted pumpkin seeds
1 coarsely grated large zucchini
1 grated carrot
1 mashed ripe large banana
1 cup almond milk
1 teaspoon vanilla
Preheat oven to 350; grease pan lightly.
Mix together dry ingredients, including cranberries and pumpkin seeds after all other dry ingredients have been mixed well, in larger of two bowls.
Mix wet ingredients into the dry in the larger bowl. Spoon mixture into muffin tin (makes twelve nice big muffins). Bake 20 – 25 minutes or until knife comes out clean and they are golden brown here and there. Place on rack in the tin to cool for a couple minutes. Slide a not-sharp knife along edge of each muffin and they will pop right out.
Enjoy just as they are, with some almond butter, or olivio coconut-based spreadable butter.