Zucchini, although typically available year round in grocery stores, are in season May through August. Zucchini have a high water content which provides a lot of moisture to the muffins, and swapping applesauce for butter or oil makes this recipe fat free.
Adding chia seeds, which look and taste similar to poppy seeds, provide an extra nutritional boost. 1 tablespoon of chia seeds provides 5 grams of fiber, 2 grams of protein, and 2850 mg of Omega 3 fatty acids, as well as phosphorus, manganese, potassium, and calcium. These Seeded Zucchini Bread Muffins not only taste good, but are incredibly good for you!
Yields about 1 ½ dozen muffins
- 1 tablespoon ground flax seed
- 3 tablespoons water
- 1 large zucchini, yielding 2 cups grated
- 1 1/4 cup unsweetened applesauce
- 1 cup palm sugar
- 1/4 cup non-dairy milk
- 1 teaspoon vanilla extract
- 3 cups whole wheat pastry flour
- 1 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon all spice
- 1/4 teaspoon nutmeg
- pinch salt
- 1/4 cup chia seeds
Heat oven to 350F
- In a small mixing bowl, combine 1 tablespoon ground flax seed with 3 tablespoons of water, mix well to combine and set aside until flax meal has thickened.
- Using the grater attachment on your food processor or hand held grater, grate zucchini to yield 2 cups grated zucchini. In a medium mixing bowl, combine grated zucchini, applesauce, palm sugar, non-dairy milk, vanilla extract, and thicken flax meal “goo”.
- In a large mixing bowl, sift together whole wheat pastry flour, baking soda, baking powder, spices, and salt. Add chia seeds to zucchini mixture, and add zucchini mixture to flour, mixing together until just combined.
- Fill batter into a muffin tray lined with muffin liners. Top each muffin with a pinch of chia seeds and palm sugar. Bake for 17 minutes until cooked throughout and well done on top.
This recipe is: Vegan, Fat Free, Non Dairy, Egg Free, Whole Grain