Zucchini Raisins Muffins
Prep. Time
20 minutes
Cook Time
25 minutes
Servings
16 muffins
Difficulty
Easy
Soy-Free, dairy-free, egg-free
Perfectly moist, subtly sweet, and packed with nourishing ingredients, these zucchini raisins muffins strike the ideal balance between indulgence and wholesome comfort. With just one bowl and a handful of pantry staples, they come together quickly—no fancy equipment required. Whether you're using up extra zucchini or looking for a smart snack for lunchboxes and afternoon tea, this recipe delivers fluffy muffins with irresistible golden tops and a tender crumb in every bite.
Ingredients
2 cups thinly-grated zucchini (with the peel) - equivalent to 1 large zucchini
1/2 cup raisins (optional)
8oz (240g) spelt flour
4.2oz (120g) almond flour
7oz (200g) coconut sugar -or- granulated sugar
2 tbsps plant-based plain yogurt
6oz/180mL plant-based protein-rich milk
1 ripe banana, mashed
1/4 cup walnut oil
1/4 cup olive oil
1 tsp vanilla extract
1/2 tsp cinnamon powder
1/2 tsp baking powder
1 tbsp apple vinegar
Instructions
Preheat the oven to 360F/180C.
Line muffin pans with muffin nonstick paper cups. You'll need about 16-18 muffin cups ready for the batter.
Thinly grate the zucchini into a large mixing bowl.
Mash the banana and add it to the bowl.
Add the rest of the ingredients, and mix well until the ingredients blend and are combined consistently.
Pour the batter to each muffin cup, up to 3/4 of their height or even up to the top if you'd like for the muffin top to extend beyond the paper cup.
Immediately place the pans in the oven, and bake for 25 minutes or until a golden crispy top is formed.
Cool before serving.
Notes
The sugar can be substituted with 8.8oz/250g pure Maple syrup.
The almond flour can be substituted with more spelt flour or all-purpose flour.
The oils can be substituted with regular vegetable oil.
The apple vinegar can be substituted with other vinegar kinds.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!