Zucchini and walnut muffins - vegan
Zucchini and Walnut Muffins - Vegan
If you're looking for a quick, healthy, and flavorful dessert, zucchini and walnut muffins are the perfect choice! This recipe not only combines simple and accessible ingredients but also revives culinary traditions, turning them into a unique treat. Inspired by Miremirc's apple pancakes recipe, this version surprises with its texture and taste, making it ideal for those who want to enjoy a vegan dessert without compromises.
Preparation time: 15 minutes
Baking time: 30-40 minutes
Total: 55-65 minutes
Servings: 12 muffins
Ingredients:
- 300 g flour
- 300 ml water (instead of soy milk)
- 100 ml oil
- 1 teaspoon baking soda
- 4 tablespoons honey
- Zest of one lemon
- 1 packet of vanilla sugar
- A pinch of salt
- 1 large zucchini, peeled and grated
- 100 g walnuts, broken into large or small pieces, as preferred
Making the muffins becomes a true pleasure. Let's get started!
1. Preheat the oven to 180°C. This is the ideal temperature for even baking, ensuring that the muffins will brown beautifully.
2. In a large bowl, combine the dry ingredients: flour, vanilla sugar, salt, and baking soda. Mix well with a spatula or whisk to ensure the baking soda is evenly distributed in the mixture.
3. In another bowl, add the water, oil, honey, and lemon zest. Mix well until the honey is completely dissolved in the liquid. Honey not only sweetens the muffins but also gives them a moist, delicious texture.
4. Now, combine the two mixtures: pour the liquid ingredients over the dry ones and mix gently until there are no lumps. Don’t worry if the batter isn’t perfectly smooth—a little mix of ingredients is ideal for fluffy muffins!
5. Add the grated zucchini, without squeezing it, into the batter and mix gently. The zucchini will add moisture and make the muffins more filling, and even picky eaters won’t feel like they’re eating vegetables!
6. Line the muffin tins with baking paper or grease them with oil to prevent sticking. Using a spoon, pour 2-3 tablespoons of batter into each mold, being careful not to exceed 3/4 of their capacity.
7. Sprinkle walnut pieces on top of each muffin. They will add a delicious crunch and rich flavor, perfectly complementing the sweet zucchini flavors.
8. Place the muffins in the preheated oven and bake for 30-40 minutes. To check if they are done, use the toothpick test: if it comes out clean, the muffins are perfectly baked!
9. After removing them from the oven, let the muffins cool in the tins for 5 minutes, then transfer them to a cooling rack to cool completely.
Zucchini and walnut muffins are perfect for a healthy breakfast or a delicious snack between meals. We recommend serving them with a warm tea or a fresh smoothie to truly enjoy their flavors.
Useful tips:
- You can replace the oil with coconut oil for an exotic flavor.
- Instead of walnuts, you can use hazelnuts or sunflower seeds, depending on your preferences.
- Add half a teaspoon of cinnamon to the flour mixture for a more intense flavor.
Nutritional benefits:
Zucchini muffins are not only delicious but also packed with nutrients. Zucchini is an excellent source of fiber and vitamins, while walnuts provide a healthy dose of good fats, protein, and antioxidants. This combination makes them a perfect choice for those seeking a balanced lifestyle.
Calories:
One muffin contains approximately 150-200 calories, depending on the serving size and ingredients used.
Frequently asked questions:
1. Can I use frozen zucchini?
It is recommended to use fresh zucchini for the best results, but if you have no other option, you can use frozen zucchini, making sure to thaw and drain it well before adding it to the mixture.
2. Can these muffins be stored?
Yes, the muffins can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for a week. You can also freeze them for later use.
3. How can I adapt the recipe to make it gluten-free?
You can replace the wheat flour with a gluten-free flour mix, ensuring you add a teaspoon of xanthan gum to maintain texture.
In the end, remember that cooking is an art that improves with each attempt. Whether you make them for yourself or for loved ones, zucchini and walnut muffins will bring a smile to everyone’s faces. So put on your apron, gather the ingredients, and enjoy this simple and delicious recipe!
Ingredients: 300 g flour 300 g water (I didn't have soy milk) 100 ml oil 1 teaspoon baking soda 4 heaping tablespoons honey zest of one lemon 1 packet vanilla sugar a pinch of salt 1 large grated zucchini 100 g chopped walnuts
