My freezer has run out of muffins… I had to bake some. I dont like a muffin-empty freezer… When you first have discovered how nice it is to have homemade, healthy, toasted muffins in the morning, its hard to go back!:-)
Vegan zucchini lemon muffins
makes 8 large muffins
3 cups (440 g) Spelt flour
1/2 cup (150 g) Coconut Palm Sugar
2 Tbs Ground flax seeds
2 tsp ground ginger
3 tsp baking powder
1/2 tsp salt
12 oz/ 2 1/2 cup (340 g) grated zucchini (grated on small side of grater)
2 tsp vanilla
1 Tbs lemon juice
1 tsp grated lemon zest
2 “egg” from Ener G Egg Replacer (1 Tbs powder + 4 Tbs water)
6 oz/ 3/4 cup (170 g) rice milk or soy milk
1/4 cup (66 g) canola oil
Turn oven to 350. Prepare a large muffin pan with Pam.
Mix all the dry ingredients in a medium bowl. Set aside.
Grate the zucchini and set aside.
In a large bowl, whisk the Egg Replacer and water together till it foams. Then add all the wet ingredients and stir together.
water and powder…..
Add the dry ingredients to the wet in 2 additions. Mix till everything is incorporated.
Use a spoon, or a large ice-cream scoop, and fill the muffin tins 3/4 of the way. Bake in the middle of the oven 22-24 min. To check if done, insert a toothpick in the middle and if it comes out clean, the muffin is done.