Wednesday, September 29, 2010

Vegan Zucchini Walnut Muffins

Zucchini Walnut Muffin
***Before you read about these moist, delicious, healthy muffins -- Project Food Blog Challenge Two is open for voting! Please take a minute to vote for Uncovering Food. Voting closes September 30 at 5pm PST***

Whenever I go to Starbucks (which is more often than most), I long for the baked pastries in the glass cases to pair with my iced soy latte. But alas, I know how bad those baked goodie are for me, which is why I was happy to find a recipe for Zucchini bread in Breaking the Food Seduction that I modified into portable breakfasts, snacks and desserts. These muffins are sweet without being loaded with processed sugars and now is a perfect time to make them and take the October: Unprocessed pledge at Eating Rules. You will read more about this from me over the coming month, but I encourage you to join the movement to eat only unprocessed foods in October. You can find out more by clicking the image below.

Zucchini Walnut Muffins
2 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp chili powder
1/4 tsp ground cloves
1 1/2 cups shredded zucchini (approximately one large squash)
1/2 cup unsweetened applesauce
1/4 cup all-natural concentrated apple juice, thawed
3 tbsp maple syrup
1 tbsp organic canola oil
1 tsp vanilla extract
1/2 cup chopped walnuts

Preheat oven to 350 degrees. Spray 12 muffin tins with cooking spray (I used a Chicago Metallic Pretty Pansy muffin tin that I got at the International Food Bloggers Conference). Whisk flour, baing powder, baking soda, cinnamon, chili powder, and cloves together in a bowl. In a seperate bowl mix zucchini, applesauce, apple juice, maple syrup, canola oil, and vanilla extract together.

Mix wet and dry ingredients together, be careful to mix only until batter is blended and evenly moist. Fold in walnuts. Pour into muffins tins. Bake muffins for 20-30 minutes depending on your oven. You will know they are done when a toothpick inserted comes out clean.

Remove muffins from tin to cool. Wrap each muffin in plastic wrap and store in the refrigerator for up to seven days.

Each muffin contains 130 calories, 5 grams of fat, 4 grams of fiber, 4 grams of protein.


Mo Diva said...

this looks wonderful. I have never had a zucchini muffin but i would raelly like to try one now !lol.

Joseph's Grainery Recipes said...

Way to use whole wheat go girl! I've used my muffin tin a few times, but everytime I use it the recipe is a flop. :( I'm beginning to think mine is jinxed. :)

chow and chatter said...

great muffins and so healthy love it

Carolyn Jung said...

The chili powder is a nice surprise. And I'm with you -- I don't like my sweets too sweet. They have more flavor when they aren't suffocated in sugar.

Andrew @ Eating Rules said...

Now I'm really bummed I had to leave my Pansy Pan behind (it was the only thing I couldn't cram into my overstuffed suitcase).

Those muffins look fantastic -- I'm definitely going to have to give them a try! :)

Mary @Delightful Bitefuls said...

Healthy + muffins... I'm in! These look and sound divine!

Great blog; I'm so happy I found you!

Mary xo
Delightful Bitefuls

Anonymous said...

Can I make this recipe gluten free by just substituting the whole wheat flour with gluten free flour or would I need to make other adjustments.


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