Thursday, August 28, 2014

Vegan Zucchini Muffins

With garden season is full effect it's time to come up with creative ways of dealing with the sometimes excessive harvest that results.  One of my students from the Canadian School of Natural Nutrition dropped off about 20 pounds of vegetables last Friday so I decided to start cooking.  I made carrot soup, carrot cake, banana bread, banana muffins, chocolate cookies (no veggies in those but what's life without chocolate cookies?), and zucchini muffins - all vegan, of course.

I have also come to the realization that I am a "procrastibaker": someone who makes cupcakes instead of doing something else they should be doing.  I love it!  It's so true.  It's not unusual to find me baking up a storm at 7:00 a.m. in the morning or 11:00 p.m. at night.  I can always find something to bake and I can always find someone to eat it.  From the list above, my best friend said the zucchini muffins were the best so I'm sharing that recipe now.  Keep in mind he has not tried the carrot cake yet because I am 99% that one is going to take the cake :P

Vegan Zucchini Muffins
1 cup spelt flour
1 cup oat flour
1/2 cup ground flax meal
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tbsp. ground ginger
1/2 cup coconut oil
3/4 cup agave nectar (or other liquid natural sweetener)
3/4 cup almond or rice milk
1 tbsp. vanilla
2 cups shredded zucchini
Preheat oven to 325 degrees.  Line standard 12 cup muffin tin with paper or reusable liners.  In medium bowl, whisk together flour, flax meal, baking powder, baking soda, cinnamon, and ginger.  Add oil, agave, almond milk, and vanilla to the dry ingredients and mix until smooth.  Gently fold in zucchini.  Pour into muffin tins and bake for 30 minutes.  Yields a few more than a dozen.