Zucchini and Raisin Muffins

VEGAN, GLUTEN FREE AND ONLY 1/3 CUP COCONUT SUGAR PER 12 MUFFINS! These Zucchini and Raisin muffins are a ‘must try’, they make the perfect snack, are ideal for an on the go breakfast, or can be a cute addition to your afternoon tea, (or Kombucha!)

Yup, thats right … healthy zucchini muffins!  It may seem a little bizarre to you that a muffin can be so tasty yet still be healthy, but I seem to have cracked the code… I guess the universe just had my back! Oh how I love the universe!

These days “healthy” can be rather subjective, but here are my reasons as to why these muffins fit right into the ‘healthy category’ .

• These muffins are made with gluten free, whole grain oats (blend them in a high speed blender to make an oat flour)
• I have used coconut oil rather than butter (full of healthy fats)
• “Veggies” – There is a portion of your 7 a day in here – zucchini!
• The entire batch of 12 muffins contain only 1/3 cup coconut sugar

After baking my first batch, I handed them out to some of my clients after their training sessions. When I heard their feedback of ‘utter perfection’ and ‘literally sooooo good’ I knew I had to share this recipe with you!

I hope you enjoy them as much as everyone else has.  x

Recipe

Makes 12 muffins.  – 10 minutes prep time, 20 minutes cooking time.

INGREDIENTS

Dry Ingredients:

• 1 1/2 cups grated zucchini – roughly half a large zucchini
• 2 cups gluten free oat flour
• 1 tsp cinnamon powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/3 cup coconut sugar
• 1/3 cup raisins

Wet Ingredients:

• 1 tbsp maple syrup
• 1 tsp vanilla essence
• 1/3 cup unsweetened almond milk
• coconut oil spray (for greasing tin)

What to do:

• Preheat oven to 350°f
• Spray a 12 hole muffin tray with coconut oil spray, or lightly grease with coconut oil.
• In a large mixing bowl, combine the dry ingredients and mix well.
• In a smaller bowl or measuring jug, combine the wet ingredients and whisk with a fork.
• Add the wet ingredients to the dry and mix everything together to form a batter.
• Using a spoon, evenly divide the batter into the 12 hole muffin tray.
• Bake the muffins for 18 minutes – the muffins should be golden on top and springy to touch.
• Leave the muffins to stand in the tray for 5 minutes before transferring to a cooling rack and allow to cool.
• Store your zucchini muffins in an airtight container in the refrigerator for up to 4 days, or freeze them and enjoy as you please! 

As always, I’d love to hear how you enjoyed todays recipe, please leave your comments below for me to read!

Make sure to check all my other recipes out on my page.  Or if you’re looking to incorporate more plant based meals into your diet, you must check out my book of meat free breakfasts, lunches, dinners and sweet treats –  Feel Good Meals for a Feel Good Body

Thanks everyone,

Lots of love

Sofie x