|Nutritional Guidelines (per serving)|
|Servings: 20-24 muffins (20-24 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These delightful vegan muffins are simple to prepare, delicious, and so wonderful during the summer months when zucchini is in season. The oatmeal crumble topping is definitely optional, but worth the extra few seconds it takes to prepare; the topping adds a lovely flair to the muffins and takes them from everyday home baking to something a little more special.
Feel free to add nuts and dried fruits of your choice to the batter to dress your muffins up a bit. I've found pine nuts, walnuts, almonds, and dried cherries to be lovely extra touches to these moist, summery muffins.
- For the Oatmeal Crumble Topping:
- 1/2 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/4 teaspoon ground cinnamon
- 1/4 cup dairy-free soy margarine (softened)
- For the Muffins:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 teaspoon ground cinnamon
- 2 cups white sugar
- 3/4 cups vegetable oil (or canola oil)
- 1/4 cup soy milk (or another dairy-free milk substitute)
- 2 teaspoon vanilla extract
- 3 1/2 cups grated zucchini
Preheat the oven to 350 F. Lightly grease two 12-cup muffin tins with dairy-free soy margarine or oil. Set aside.
Prepare the crumble topping. In a small bowl, combine the sugar, flour, oats, and cinnamon until well mixed. Using your fingers or a pastry cutter, cut in the dairy-free soy margarine until the mixture resembles large crumbs. Set aside.
Prepare the muffin batter. In a large mixing bowl, combine the flour, salt, baking soda, baking powder, and ground cinnamon until well mixed. Set aside. In another mixing bowl whisk together the sugar, oil, soy milk, and vanilla extract for a minute or two or until the mixture is syrupy and comes together.
Add the wet ingredients to the dry, along with half of the grated zucchini. Mix until well combined, then fold in the remaining grate zucchini.
Portion the batter into the prepared muffins tins, filling each cup about 3/4 of the way full. Sprinkle a tablespoon or so onto the top-center of each of the muffins. Bake for 25 to 30 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin emerges clean. Allow muffins to cool completely on a wire cooling rack.