Zucchini Muffins

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READY IN: 40mins
Recipe by Olivia B.

This recipe is modified from a version found on 'fatfreevegan.com'. It isn't vegan anymore, as I don't enjoy egg replacer. I also modified some of the ingredients

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F Line a muffin pan with paper or silicone liners or spray well with non-stick spray.
  2. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, nutmeg, sugar, and raisins. In a medium bowl, whisk the egg until foamy. Add the zucchini, lemon zest, lemon juice, agave nectar, and soymilk and stir to combine.
  3. Add the wet ingredients to the dry and stir just until combined. Do not over-stir. Batter will be very heavy. Spoon into muffin cups, dividing batter equally among the cups. Sprinkle the center of each muffin with a little Cinnamon Crumb Topping and bake until a toothpick comes out clean, about 20 minutes.

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