If a Morning Glory Muffin and Zucchini Bread got to romancing, ya know…. a little wine, some candlelight, and then made a baby,this would be the delicious baby offspring child!
This is a healthful recipe. The product is moist and warming (I hate to use these words because they sound sort of gross). There are also lots of optional additions you can add to increase the nutritional content.
Morning Glory Zucchini Muffins:
1/2 cup oil of choice
1/2 c sweetener (agave, maple syrup, honey, brown sugar…)
1/2 c applesauce
3/4 c crushed pineapple
1 tbsp apple cider vinegar or lemon juice
3/4 c each grated carrots and zucchini
2/3 c crushed pineapple
2 tsp vanilla
1 1/2 c brown rice flour
1 c quinoa flour
1/2 c almond meal from Trader Joe’s
1 tsp salt
1 1/2 tsp B soda
1 1/4 tsp xanthum gum
1 tsp cinnamon
1/8 tsp each nutmeg and ginger
OPTIONAL ADDITIONS: 1 apple cored, peeled and chopped, ground flax, 1/4 c nuts, shredded coconut or seeds (or a combo). You can always add some protein powder to the batter.
OPTIONAL IDEAS: You could bake this off as a bundt. You could whip up some vegan frosting and turn these into cupcakes. It could be doubled and baked off in 2 8 inch cake pans and, voila, you have a healthier layered cake option!!!
1) Whisk the sugar and oil for a few minutes until frothy and combined. Stir in the egg replacer.
2) Add the vinegar, applesauce, carrots, zucchini, vanilla and pineapple. Stir until combined.
3) Add the dry ingredients. Add any of the optional ingredients at this time.
4) Pour into greased muffin pan and bake at 350 degrees for approx. 35 minutes. Edges will pull away from the side, top will get golden and the toothpick will come out clean. Makes 12-16 muffins depending on how many of the additions you add.