I am fast approaching the scariest time of year for students…exam time! Food wise, this means I need, fast, tasty and energising vegan goodies! After making another batch of my Heavenly Vegan Brownies (they are simply too good), I decided to lay off the chocolate for a while and instead – use a beautiful green vegetable! Zucchini to the rescue…
Makes: 24 mini muffins or 12 normal size
- 2 Tablespoons ground flaxseed
- 6 Tablespoons water
- 1 cup grated zucchini, packed
- 1 teaspoon vanilla essence
- 1/2 cup olive or grapeseed oil
- 1/2 cup maple syrup or agave syrup (I didn’t quite have 1/2 cup, so I just filled the rest with sugar)
- 1 1/2 cups wholemeal flour (you can halve it with all-purpose plain flour also)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon mixed spice (or any sweet spices you like!)
- 1/2 teaspoon salt
- 1/2 cup raisins (sultanas), soaked for 15 minutes in water (I didn’t have any so I used chopped peanuts! Raisins would be much better)
First pre-heat your oven to 180°C/gas mark 4 and grease two mini cupcake/muffin tins, or just one if you are making larger size muffins. You could also use liners. Now mix the flaxseed with the water, stir and let sit until it gets all gooey, about 5 minutes.
Meanwhile, in a large mixing bowl, stir together the zucchini, oil, syrup and vanilla until combined. Now add the flour, baking soda and powder, salt, mixed spice and flax mixture. Stir until just combined, but don’t go overboard. Finally, fold in your raisins.
Place a spoonful of mixture for each mini muffin into trays. If you want them to rise over the edge a little, fill them to the top.
Bake in the pre-heated oven for 16-18 minutes. Keep an eye on them, the smaller they are the quicker they will bake! Let cool for 10 minutes before lifting them out of tin. They can stay fresh in a sealed container for 5-7 days, but trust me, there won’t be any left to see if that’s true or not 🙂