BY Follow Your Heart
| Moderate | Vegan
Zucchini Chocolate Chip Walnut Muffins
INGREDIENTS
Muffins
- ¼ cup Follow Your Heart Original Vegenaise
- 1/3 cup almond milk (or any kind of plant milk)
- 1 tablespoon ground flaxseeds
- 1 cup brown sugar
- 2 teaspoons pure vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- optional: ½ cup dairy free chocolate chips and/or ½ cup chopped walnuts
Streusel Topping
- ¼ cup cold vegan butter
- ¼ cup flour
- ½ c turbinado or brown sugar
- ½ tsp ground cinnamon
- ¼ cup chopped walnuts
INSTRUCTIONS
- Preheat the oven to 350° Line a standard muffin tin with 12 cupcake liners or spray with oil.
- In a large bowl, add the Original Vegenaise, almond milk, ground flaxseed, brown sugar and vanilla. Whisk well until combined.
- Lightly blot the grated zucchini with paper towels and add it to the bowl. Stir the zucchini into the wet ingredients.
- Add the flour to the wet ingredients. Sprinkle the baking powder, baking soda, salt and cinnamon on top of the flour. Stir gently until just combined, being careful not to over mix, or your muffins will be dense.
- Fold in the walnuts and/or chocolate chips, if using.
- Mix Streusel ingredients in a bowl with a pastry cutter or slice with two knives until you have pea size crumbles.
- Fill the muffin cups nearly to the top with muffin batter and sprinkle 1 tablespoon of Streusel on the tops.
- Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for a few minutes, then transfer the muffins to a cooling rack. Eat when cool. The muffins also freeze well.
Zucchini Chocolate Chip Walnut Muffins
BY Follow Your Heart
| Moderate | Vegan
