These delectable and healthy vegan zucchini-raisin muffins give you the classic combo in an egg-free, dairy-free rendition. Use them as an alternative to sandwiches for brown-bag or school lunch, or as a healthy snack. For this recipe, the chocolate chips and walnuts are optional, but I like to use them both!
- 2 cups whole wheat pastry or light spelt flour
(or your favorite gluten-free flour blend)
- ½ cup natural granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 1 cup applesauce
- 2 tablespoons safflower oil
- ¼ cup plain or vanilla nondairy milk, or as needed
- 1 teaspoon vanilla extract
- 1 cup firmly packed grated zucchini
- ½ cup raisins
- ¼ cup chopped walnuts, optional
- ½ cup chocolate chips, optional
Preheat the oven to 350 degrees F.
5 (dry) ingredients in a mixing bowl. Make a well in the center of the dry ingredients and pour in the applesauce, oil, and nondairy milk. Stir together until combined. Don't overbeat! If need be add just another splash of nondairy milk to combine wet and dry, but let it remain a stiff batter.
Stir in the zucchini, raisins, and optional walnuts and/or chocolate chips.
Divide the batter between 12 muffin tins and bake for 20 to 25 minutes, or until the tops are golden and a small knife inserted in the center of a muffin tests clean. Cool on a rack. To transport in a lunch box, place in a container that will protect the muffins from being crushed.
- Find lots more muffin recipes in Muffin Mania.
- Sweet tooth still craving? Here are more Vegan Baking and Sweets.
Patty Barrett says
What about nutritional info? Thanks!
Like you, others have asked for nutritional data. I hope to put a widget on the site soon where visitors can plug in ingredients and get the data. Stay tuned!
Any substitute for oil?
Bobbi, try adding a couple of extra tablespoons of either the applesauce or the nondairy milk.
Thanks for the speedy answer.
Just made these muffins for probably the 5th time. Fantastic!
I use a gf flour and added the extra applesauce in place of the oil. They turn out beautifully each and every time.
My only problem is trying not to eat the lot in one sitting.
That's so great, Anna. Thanks for the feedback! Next time, invite me over and I'll help you eat them. Never mind the fact that you are halfway across the world!
How many zucchinis do you think you need to make 1 cup?
Sarah, it depends so much on the size of the zucchini. I'd say about 1 good-sized medium zucchini or 2 smaller ones.
Just did the nutritional analysis in myfitnesspal, it says (per muffin, including all optional ingredients) 263 kcal/muffin (for the ones that asked) 😀
what would happen if you just used applesauce and no milk?
Hi Linda, you do need a little liquid to help the batter come together. You can use an equivalent amount of juice or water if you don't have nondairy milk.