Muffin Zucchini Vegan

Ini Muffin Zucchini Vegan with the most delicious, moist cinnamon crumb filled with crunchy pecans and chocolate chips. Bonus, this egg-free zucchini muffin recipe is also refined sugar-free with gluten-free options and perfect to celebrate the zucchini season with healthy, tasty muffins!

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Muffin Zucchini Vegan

An easy, moist vegan Zucchini Muffin Recipe with chocolate chips.

4.82 daripada 16 undi

Cetak ULASAN Jimat Diselamatkan!

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Masa persediaan: 15 minit minit

Masa Masak: 30 minit minit

Jumlah masa: 45 minit minit

Kursus: sarapan

Masakan: Amerika

Hidangan: 12 mufin

Kalori: 237.1 kcal

Pengarang Carine Claudepierre

Mod MasakElakkan skrin anda daripada menjadi gelap

1x2x3x

Ramuan

Peribumi AS - metrik

• ▢ 1 cawan Zucchini yang dicincang - excess water removed
• ▢ ¾ cawan Susu badam - atau mana-mana susu berasaskan tumbuhan
• ▢ 1 sudu teh Jus lemon
• ▢ 1 ½ cawan Tepung serbaguna - (nota 1)
• ▢ ½ cawan Gula Tebu Tidak Dimurnikan
• ▢ ¼ cawan Gula Coklat Ringan - atau gula kelapa
• ▢ ½ sudu teh Serbuk penaik
• ▢ ½ sudu teh Serbuk penaik
• ▢ ½ sudu teh Garam
• ▢ 1 sudu teh Kayu manis
• ▢ ¼ sudu teh Nutmeg
• ▢ ½ cawan Minyak Zaitun Perisa Ringan - atau sebarang minyak sayuran
• ▢ 2 sudu teh Ekstrak vanila
• ▢ ½ cawan Pecan cincang - or chocolate chips or half of each

arahan

• Panaskan ketuhar hingga 350°F (180°C). Alas dulang muffin 12 lubang dengan pelapik kertas. Ketepikan.
• Trim zucchini, keep the skin on, and shred on the smaller grating attachment of your hand grater. Place the shredded zucchini in a clean kitchen towel, wrap and squeeze out their juice. Measure 1 cup of shredded + drained zucchini. Set aside in a bowl
• Dalam mangkuk adunan kecil, pukul jus lemon dan susu badam. Ketepikan.
• Dalam mangkuk adunan besar yang lain, satukan tepung, gula, gula perang, garam, soda penaik, serbuk penaik, kayu manis dan buah pala.
• Make a well in the center of the flour and add olive oil, vanilla extract, and almond milk mixture.
• Gaul sebati, kikis bahagian tepi untuk menyatukan semua bahan, membentuk adunan yang licin.
• Stir in grated zucchini and chopped nuts until well distributed into the batter.
• Bahagikan adunan secara sama rata ke dalam 12 lubang muffin.
• Bakar di rak tengah ketuhar anda selama 20-25 minit atau sehingga ia berwarna perang keemasan dan pencungkil yang dicucuk di tengah keluar bersih.
• Sejukkan sepenuhnya di atas rak sebelum menambah sebarang aising.
• Anda boleh menggunakan satu kelompok saya resipi aising vegan untuk aising kek cawan yang mudah dipasang paip di atasnya. Atau, untuk aising yang boleh disapu ringan, gunakan resepi aising krim kelapa.

Nota

Nota 1Untuk versi bebas gluten, gunakan panduan penukaran bebas gluten.

Mod Ketuhar: Saya menggunakan mod kipas (perolakan). Jika anda perlu menggunakan mod konvensional, saya cadangkan anda meningkatkan suhu sebanyak 25°F (15°C). Masa membakar sepatutnya sama, tetapi ia mungkin mengambil masa beberapa minit lagi.

Alatan

Mangkuk adunan

Mengukur Cawan dan Sudu

Loyang Muffin 12 Lubang

Kes Muffin

Rak Penyejuk

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Pemakanan

Berkhidmat: 1muffin | Kalori: 237.1kcal | Karbohidrat: 30.6g | Protein: 2.3g | Lemak: 12.7g | Lemak tepu: 1.6g | Lemak tak jenuh ganda: 2.1g | Lemak tak jenuh tunggal: 8.5g | Natrium: 184.4mg | Potasium: 79.7mg | Serat: 1.1g | gula: 17.8g | Vitamin A: 23.8IU | Vitamin C: 2.1mg | Kalsium: 45.3mg | Iron: 1mg | magnesium: 11.9mg | Fosforus: 37.7mg | zink: 0.4mg

Bahan dan Pengganti

No need for flax eggs or ground flaxseeds here, only basic pantry plant-based ingredients that we all have at home for a quick muffin fix!

• Zucchini yang dicincang – With their excess moisture removed.
• Susu badam at room temperature or any dairy-free milk you love, like soy milk or coconut milk.
• Jus lemon atau cuka sari apel.
• Tepung serbaguna – or spelt flour or white whole wheat flour for extra fiber. For a gluten-free version, use my panduan penukaran bebas gluten.
• Gula Tebu Tidak Dimurnikan – or sugar.
• Gula Kelapa or light brown sugar.
• Serbuk penaik dan Serbuk penaik – For a fluffy texture
• Kayu manis dan Nutmeg – untuk rasa.
• Minyak Zaitun Ringan or canola oil, or melted coconut oil.
• Ekstrak vanila – untuk rasa
• pecans – Or walnuts.
• Cip Coklat Gelap Vegan

How To Make Vegan Zucchini Muffins

This is the easiest vegan zucchini muffin recipe you will ever make!

1. Making your own vegan buttermilk is easy, and it adds the best texture to muffins. To make it, whisk almond milk and lemon juice in a mixing bowl.
2. Set it aside for 5 to 10 minutes or until the dairy-free milk slightly curdles.
3. Next, trim the zucchini ends and keep the zucchini skin on. Zucchini nutrients are stored in their skin, so it’s better to keep the zucchini peel to add vitamins, fibers, and minerals to your vegan muffins.
4. Then, grate the zucchini using the smaller attachment of your box grater or food processor.
5. Place the grated zucchini into a clean kitchen towel or cheesecloth. Gather the corner, twist, and squeeze as hard as you can to extract the excess juice from the vegetable.
6. Discard the zucchini juice and keep the shredded, drained zucchini aside in a bowl.
7. In another bowl, stir flour, cinnamon, nutmeg, salt, baking powder, and baking soda. Set aside.
8. In a large bowl, add the prepared buttermilk, coconut sugar, and unrefined cane sugar, and whisk to combine.
9. Stir the dry ingredients into the liquid ingredients in two addition to prevent lumps.
10. Finally, stir in chopped pecan and vegan dark chocolate chips.
11. Transfer the vegan zucchini muffin batter into a 12-hole muffin tin filled with paper cases. Fill each case up to 3/4 of their level.
12. Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with paper cases.
13. Slightly oil the case with oil spray – this makes it easier to peel off the paper from the muffins after they are baked and cooled.
14. Bake the vegan muffins with zucchini in the center rack of the oven at 350°F (180°C) until a pick inserted in the center comes out clean – about 30 minutes.
15. Cool completely on a wire rack before serving.

Rasa dan Tekstur

These muffins have a similar flavor to my popular resipi roti zucchini vegan, but their texture is fluffier and less dense.

It’s a soft, moist, and light vegan muffin recipe perfect for a flavorsome summer breakfast or sweet afternoon snack.

Pertukaran Alahan

You can use this recipe using some alternatives to fit any food allergies you may have.

• Percuma gluten – Replace flour with all-purpose gluten-free flour containing added gums. The recipe won’t work with almond flour or coconut flour.
• Tanpa Kacang – Replace the chopped pecans with more chocolate chips or seeds. Hemp seeds, pumpkin seeds, or coconut flakes taste good in these vegan zucchini muffins.
• Bebas Gula – Replace the sugar with erythritol or xylitol.

More Vegan Zucchini Baked Goods

I love to bake with shredded zucchini in summer to use all my garden zucchini. It’s also the best way to add greens to your plate and moisture to baked goods. Below I listed my favorite vegan zucchini recipes for you to try.

Roti Zucchini Coklat Vegan

Biskut Oatmeal Zucchini

Roti Lobak Merah Zucchini

Brownies Zucchini Vegan