Vegan Zucchini Muffins

 

When I have had a rough day at work, I just want to get home, get in my pajamas and have breakfast for dinner.  It's even better if I engage in a little cooking therapy.

 

Today I made  muffins with zucchini that my friend Glenn picked from his garden yesterday.  While they were baking, I picked blackberries from my backyard to enjoy for my breakfast dinner.

 

Most zucchini bread and muffins are so heavy and dense that they sit in stomach all day.  I have created a much lighter version here.  I can have these in the evening or for breakfast when I want something light, but satisfying.

 

1 cup shredded fresh zucchini

1/2 cup unsweetened applesauce

2 tablespoons vegetable oil

1/2 cup nondairy milk (I used the SoDelicous Coconut milk- the 45 calories per cup variety)

 

1 1/2 cups unbleached all-purpose flour

1/2 cup evaporated cane juice

1 teaspoon ground cinnamon

1/2 teaspoon fresh grated nutmeg

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon sea salt

1/4 cup chopped walnuts

 

 

Preheat oven to 350 degrees

 

Spray 10 cups of a muffin pan with spray oil. If you opt to use cupcake papers, spray the papers rather than the pan.

 

Mix the wet ingredients together.

Add the dry ingredients and stir until mixed, but don't over mix.  The batter will be slightly lumpy.

 

Divide among 10 muffin cups.  I use an ice cream scoop for this.

 

Bake for 25-30 minutes or until done

 

Makes 10 muffins, 160 calories each