I've included both the original (full fat + eggs) version as well as a lightened up vegan version. Whether you're vegan or just out of eggs and want to make a yummy muffin, the lighted up vegan version really is an incredibly delicious version. If I don't say so myself.
My husband used to hate when I would ask him to try anything I'd "veganized". Once he realized my changes did not mean less taste, he's been a willing taste tester. So I couldn't wait to have him try these muffins because I wanted to make sure, since I haven't eaten a baked good with eggs in over a year, that my taste buds were correct. Yes indeed! My I-love-oil-eggs-and-whatever-my-wife-doesn't-eat husband agreed that they are delicious and that he would never have known it was vegan or used less oil if I hadn't told him.
That, my friends, is what I call a winning recipe!
Anyway, enough about the conversion. You'll be happy with either version. They freeze well too, for up to 3 months.
The BEST Chocolate Chip Zucchini Muffins (Regular Version)
Makes 6 large muffins or 12 regular-size muffins
3/4 cup oil (i.e. grapeseed, or canola - I have not tried coconut)
1 cup sugar (or 1/2 - 3/4 cup maple syrup)
1/2 teaspoon salt
3 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour (I have successfully used white whole wheat flour as well)
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 3/4 cups (heaping) unpeeled, grated zucchini
3/4 cup chocolate chips or chunks of chocolate
Preheat oven to 350 degrees Fahrenheit. Line one 12-cup muffin pan or one 6-cup large muffin pan with paper liners.
In a large bowl, combine oil, sugar/maple syrup, salt, eggs, and vanilla. Whisk to combine. Add in the flour, baking powder, and baking soda and whisk together by hand until lump-free. Fold in the grated zucchini and chocolate chips/chunks.
Fill the muffin cups almost all the way to the top. Bake 20-25 minutes for regular-sized muffins or 25-30 minutes for large sized muffins, or until the muffins are browned and spring back slightly to the touch.
Store at room temp, in an air-tight container up to 4 days, or freeze (freeze on a cookie sheet and then put in freezer-safe bag or container) up to 3 months.
The BEST Chocolate Chip Zucchini Muffins - Vegan Version + Reduced Sugar & Oil
Makes 6 large muffins or 12 regular-size muffins
1 Tablespoon ground flaxseed
3 Tablespoons water
1/3 cup oil (i.e. grapeseed, or canola - I have not tried coconut)
1/4 cup applesauce
1/2 cup yogurt (non-dairy for vegan - plain or vanilla)
3/4 cups granulated sugar -or- 1/2 cup maple syrup
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour (I have successfully used white whole wheat flour as well)
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 3/4 cups (heaping) unpeeled, grated zucchini
3/4 cup chocolate chips or chunks of chocolate
Preheat oven to 350 degrees Fahrenheit. Line one 12-cup muffin pan or one 6-cup large muffin pan with paper liners.
In a small bowl, combine the ground flaxseed and water and let sit for 5 minutes. Meanwhile, in a large bowl, combine oil, applesauce, yogurt, sugar/maple syrup, salt, and vanilla. Whisk to combine. Add in the flour, baking powder, and baking soda and whisk together by hand until lump-free. Fold in the flaxseed and water combination, grated zucchini and chocolate chips/chunks.
Fill the muffin cups almost all the way to the top. Bake 20-25 minutes for regular-sized muffins or 25-30 minutes for large sized muffins, or until the muffins are browned and spring back slightly to the touch.
Store at room temp, in an air-tight container up to 4 days, or freeze (freeze on a cookie sheet and then put in freezer-safe bag or container) up to 3 months.
**If you choose to, you can use eggs in the reduced oil/sugar version by omitting the 1 Tablespoons flaxseed, 3 Tablespoons water, and 1/4 cup applesauce and replacing the ingredients with 2 eggs. **
The BEST Chocolate Chip Zucchini Muffins (Incl. Vegan Version)was originally posted by My Favorite Chicken Blogs(benjamingardening)
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