Vegan Zucchini Applesauce Muffins Recipes

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ZUCCHINI MUFFINS WITH APPLESAUCE



Zucchini Muffins with Applesauce image

Chuck Hafner's Farmer's Market is a Syracuse favorite for produce, plants and garden supplies. Chuck's wife Linda wrote Simple, Fresh and Healthy: A Collection of Seasonal Recipes, the inspiration for these muffins. We use Farmer Street Pantry Applesauce with Maple Syrup in this recipe, which gives the muffins a delicious hint of NY maple goodness. Pick yours up today at farmerstreetpantry.com/applesauce/.

Provided by Farmer Street Pantry

Categories     Dessert     Snack

Number Of Ingredients 14

2 cup flour
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
3 tsp. cinnamon
3 eggs (can substitute 3 flax eggs to make vegan muffins (1 flax egg=1 tbsp. ground flax seed + 3 tbsp. water. Let sit five minutes.))
1/4 cup vegetable oil
3/4 cup Farmer Street Pantry Applesauce
1.25 cup sugar
2 tsp. vanilla extract
1 tsp. lemon extract
2 cup grated zucchini
1 cup raisins
1 cup walnuts

Steps:

  • Preheat oven to 350 degrees.
  • Combine dry ingredients: flour, baking soda, baking powder, salt, and cinnamon in a bowl.
  • Combine wet ingredients: eggs (flax eggs if making vegan), oil, Farmer Street Pantry Applesauce with Maple Syrup, sugar, vanilla, and lemon in a large bowl.
  • Add dry ingredients to egg mixture and stir gently to combine.
  • Stir in zucchini, then the raisins and walnuts.
  • Pour into lined muffin tins (about 2/3 full).
  • Bake for 20 minutes or until a toothpick inserted in a muffin comes out clean.

VEGAN ZUCCHINI APPLESAUCE MUFFINS



Vegan Zucchini Applesauce Muffins image

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!)

Provided by Kare for Kitchen Treaty

Time 28m

Number Of Ingredients 16

2 tablespoons ground flaxseed
1/3 cup water
2 cups 250 grams white whole wheat flour or all-purpose flour
1 cup rolled oats
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1/2 cup unsweetened applesauce
1/3 cup canola oil (can sub melted coconut oil)
1 cup unsweetened almond milk
1/2 cup pure maple syrup (can sub dark brown sugar)
1 cup grated zucchini
3 tablespoons rolled oats
2 teaspoons brown sugar
1/4 teaspoon ground cinnamon

Steps:

  • 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.

VEGAN ZUCCHINI BANANA BREAD MUFFINS



Vegan Zucchini Banana Bread Muffins image

Moist, delicious, and healthy!

Provided by Natalie Mastroianni Moreau

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 50m

Yield 24

Number Of Ingredients 16

2 ⅓ cups grated zucchini
1 ½ over-ripe bananas, mashed
1 cup applesauce
1 cup brown sugar
¼ cup vegetable oil
1 tablespoon lemon juice
1 ½ teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon baking soda
1 tablespoon ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon baking powder
1 teaspoon salt
¼ teaspoon ground cloves
1 tablespoon white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.
  • Combine zucchini, bananas, applesauce, brown sugar, oil, lemon juice, and vanilla extract together in a large bowl. Whisk flour, baking soda, 1 tablespoon cinnamon, nutmeg, baking powder, salt, and cloves together in a separate bowl. Slowly add flour mixture to zucchini mixture while continuously stirring until batter is just combined. Spoon batter into prepared muffin cups about 3/4-full.
  • Mix white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over batter.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.

Nutrition Facts : Calories 130 calories, Carbohydrate 25.3 g, Fat 2.6 g, Fiber 1.1 g, Protein 1.9 g, SaturatedFat 0.5 g, Sodium 268.6 mg, Sugar 11.7 g

VEGAN ZUCCHINI CARROT MUFFINS WITH APPLESAUCE



Vegan Zucchini Carrot Muffins with Applesauce image

A moist and delicious vegan muffin made with zucchini, carrots, and apples.

Provided by Brianne P

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 55m

Yield 12

Number Of Ingredients 14

½ cup brown sugar
¼ cup canola oil
¾ cup applesauce
½ ripe banana, mashed
1 Golden Delicious apple, diced
1 cup grated zucchini
1 cup grated carrots
1 cup whole wheat flour
½ cup all-purpose flour
¼ cup ground flax seeds
2 teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
¼ cup chopped walnuts, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  • Mix brown sugar and oil together in a bowl. Stir in applesauce and mashed banana. Mix in apple, zucchini, and carrots.
  • Combine whole wheat flour, all-purpose flour, flax seeds, baking powder, cinnamon, and salt in another bowl. Fold flour mixture into the sugar mixture. Pour batter into the prepared muffin cups; sprinkle chopped walnuts on top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

Nutrition Facts : Calories 179.1 calories, Carbohydrate 27 g, Fat 7.5 g, Fiber 3.1 g, Protein 3 g, SaturatedFat 0.6 g, Sodium 189.9 mg, Sugar 13 g

VEGAN ZUCCHINI PINEAPPLE MUFFINS



Vegan Zucchini Pineapple Muffins image

This was an experiment in my kitchen that turned out even better than I hoped! Substituting bananas for the egg that would be in a typical recipe and applesauce for the oil makes this recipe super healthy, moist, yummy, and vegan; although I am not vegan myself, I will make these often!

Provided by moblessed

Categories     Breads

Time 55m

Yield 30 muffins

Number Of Ingredients 16

2 1/2 cups whole wheat flour
2 cups unbleached white flour
3/4 cup sugar
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon cinnamon
1/2 tablespoon ground ginger
1 1/2 teaspoons salt
1 cup shredded coconut
2 cups applesauce
1 (20 ounce) can crushed pineapple, drained
1 1/4 cups mashed bananas or 2 medium bananas
3 cups shredded zucchini
1/2 tablespoon vanilla extract
3/4 cup chopped walnuts (optional)
3/4 cup golden raisin (optional)

Steps:

  • Preheat oven to 325 degrees.
  • Prepare muffin pans with preferred method.
  • In a large mixing bowl, combine the flour, sugar, baking powder and soda, cinnamon, ginger, and salt.
  • In a separate bowl, mix apple sauce, pineapple, banana, and vanilla extract.
  • Create a well in the dry ingredients and add the pineapple mixture until well incorporated. Add the zucchini, walnuts,raisins, and coconut. Mix well.
  • Fill each muffin cup about 2/3 full. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.

Nutrition Facts : Calories 135.7, Fat 1.6, SaturatedFat 1.1, Sodium 292.5, Carbohydrate 29.3, Fiber 2.3, Sugar 10.6, Protein 2.6

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