Vegan Zucchini Muffins

Good early morning, everyone!  I don't know why- for some reason I haven't been sleeping well.  At all.  Saturday night I woke up at 3am, last night I woke up at 1am.... BAH I'm ready to stop this cycle!!


Aaaaany way....


I made some FANTASTIC vegan muffins this week.  Check out my recipe, inspired by this message board post!! 


1 3/4 C Finely Chopped Zucchini, water squeezed out
2 1/2 C Flour (I used 1 1/2 C Whole Wheat and 1 C ground down Rolled Oats)
3 T Ground Flax Meal (or use flax seeds that have been processed)
1 Ripe Banana
1/3 C Sugar, Honey or Maple Syrup
1/3 C Oil (I used olive oil)
1 T Cinnamon
1 T Apple or Pumpkin Pie Spice
1/4 t Ground Ginger
1 T Baking Powder
1/2 C Raisins
1 C Water

(makes 12 muffins)

Preheat oven to 375

In a food processor, process together all of the wet ingredients, plus the banana and flax meal, until foamy (about a minute).

In a large bowl, mix together all of the remaining dry ingredients (including the raisins).

Pour the wet ingredients and zucchini into the dry ingredients bowl and mix well with a spoon. If the mixture is too dry, add a little bit more water.

Grease your muffin pan, and pour the mixture evenly into the cups. Bake 18-20 minutes, until a toothpick inserted in the center comes out clean.

Once baked, remove from the oven and transfer muffins to a cooling rack to cool, using a butter knife to help you get them out of the pan.



Here are the pictures!!

Like my broiler pan  cooling rack??

SOOOOooooooo gooooooood.  


OH!  I almost forgot... look at my new baybee...

Lovely.  Just lovely.  


Have a great day everybody!