You can eat these vegan zucchini spice muffins for breakfast or as a snack because they are moist and tasty. The molasses glaze makes the cake taste sweet and sour.
Ingredients: 2 cups shredded zucchini. 1 1/2 cups all-purpose flour. 1/2 cup almond flour. 1/2 cup coconut sugar. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1/4 cup unsweetened applesauce. 1 tsp baking powder. 1/2 tsp baking soda. 1 tsp ground cinnamon. 1/2 tsp ground ginger. 1/4 tsp ground nutmeg. 1/4 tsp salt. 1/2 cup chopped walnuts optional. 1/2 cup raisins or dried cranberries optional.
Instructions: Warm the oven up to 175F 350C. In order to make muffins, grease or line a muffin tin. Put apple sauce, coconut sugar, maple syrup, shredded zucchini, and melted coconut oil in a large bowl. You will need to mix all-purpose flour, almond flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a different bowl. Add the dry ingredients to the wet ones and mix them just until they are combined. If you want to use dried cranberries or raisins, mix them in with the chopped walnuts. Fill up each muffin cup about three quarters of the way to the top with batter. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. For five minutes, let the muffins cool in the pan. Then, move them to a wire rack to cool completely. Put together 1/4 cup of molasses and 1/4 cup of powdered sugar. Mix them until the glaze is smooth. Pour over muffins that have cooled down before serving.
Prep Time: 15 minutes
Cook Time: 25 minutes
bailey cohen









