Ingredients
- ½ cup warm water
- 6 tablespoons flax seed meal
- 1 cup turbinado sugar
- ¾ cup unsweetened applesauce
- ¼ cup safflower oil
- 1 teaspoon vanilla extract
- 2 ½ cups zucchini, grated
- 2 cups oat flour
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon ground cinnamon
- 2 teaspoons ground nutmeg
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup raisins
Why This Recipe Is So Delicious
Cooking Hints
- Use ripe bananas or applesauce as a natural binder and sweetener for better texture.
- Do not overmix the batter; gently fold ingredients to keep the muffins light and fluffy.
Step 1
Lightly heat your oven to 350°F (175°C) and lightly grease two muffin pans. In a large bowl, mix the warm water and flaxseed together, then add the sugar, applesauce, oil, and vanilla extract. Give it a good stir, then fold in the shredded zucchini until everything is well combined.
Step 2
In another bowl, sift together the oat flour, all-purpose flour, baking powder, cinnamon, nutmeg, salt, and baking soda. Toss in the raisins, then gradually add the dry ingredients to the zucchini mixture. Stir just until everything comes together—try not to overmix.
Step 3
Spoon the batter into the muffin cups, using about 1/4 cup for each. Pop the pans in the oven and bake for around 50 to 55 minutes, or until a knife inserted into the center comes out clean. Let them cool a bit before enjoying!
