These moist and hearty muffins make the most of summer's zucchini bounty. Perfect for vegans AND those who really want muffins but just realized they're out of eggs (one of the great things about vegan muffins!)
Yield: 12standard-size muffins
2cups250 grams white whole wheat flour or all-purpose flour
1/3cupcanola oilcan sub melted coconut oil
1cupunsweetened almond milk
1/2cuppure maple syrupcan sub dark brown sugar
Preheat oven to 375 degrees Fahrenheit. Grease the cups of a standard-size muffin pan - either with oil or your favorite non-stick spray.
Add the ground flaxseed and the water to a medium bowl. Whisk together and let sit for at least 5 minutes.
Add the flour, oats, baking powder, salt, and cinnamon to a large bowl. Mix together with a whisk until blended.
Add the applesauce, canola oil, almond milk, pure maple syrup, and vanilla extract to the flaxseed mixture. Mix well.
Pour the wet ingredients over the dry ingredients. Mix just until blended. Fold in the zucchini.
Divide the batter between the 12 muffin cups. I like to use an ice cream scoop for this - so easy!
Make the topping. In a small bowl, mix together the oats, brown sugar, and cinnamon. Sprinkle it over the muffin batter in the cups.
Bake until the tops spring back when poked and a toothpick inserted into the muffin centers comes out clean, 15-18 minutes.
Remove from oven and let cool in the pan for about 5 minutes. Transfer muffins to a wire rack to cool. Serve.
Muffins keep at room temperature in an airtight container for 2-3 days.