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–+ servings
Eggless zucchini muffins on a crystal platter.

Eggless Zucchini Muffins

These eggless muffins are made with applesauce as an egg substitute.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 servings
Calories 171 kcal

Equipment

  • 1 large bowl
  • 1 muffin tin
  • 1 spatula
  • 1 vegetable shredder/grater

Ingredients
  

  • 1/2 cup apple sauce, unsweetened
  • 1/2 cup vegetable oil canola, grapeseed, or safflower oils will work too.
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup zucchini, shredded
  • 1 1/2 cup whole wheat flour oat, quinoa, or chickpea flour can be used instead

Instructions
 

  • Using a vegetable shredder, shred the zucchini with the peel.
  • Add the shredded zucchini to a large bowl along with applesauce, oil, sugar, and vanilla extract. Stir well.
  • Next, add the cinnamon, nutmeg, salt, baking soda, and baking powder. Stir well.
  • Gradually add the flour and stir well.
  • Preheat the oven to 350 degrees.
  • Prepare the muffin tin with liners or non-stick cooking spray.
  • Scoop muffin batter into the muffin tin.
  • Bake for 22-25 minutes or until an inserted toothpick comes out clean.

Nutrition

Serving: 1muffinCalories: 171kcalCarbohydrates: 21gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gSodium: 153mgPotassium: 91mgFiber: 2gSugar: 10gVitamin A: 25IUVitamin C: 2mgCalcium: 14mgIron: 1mg
Keyword dairy free, easy, healthy, vegan, vegetarian
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