In search of baby-brain boosting food, I decided to make some muffins that would include flax and walnuts – both great vegan sources of DHA. Starting with a yummy bread recipe from Martha Stewart, I concocted my own fairly healthy muffins. Here is my recipe:
Vegan zucchini flax walnut muffins
- 1 cup grated zucchini
- 1 cup packed light-brown sugar
- 2 tablespoons granulated sugar
- 2/3 cup applesauce
- 2 teaspoons vanilla extract
- 2 flax eggs (2 Tbsp ground flax seed mixed with 6 Tbsp water and left to gel)
- 1 1/2 cups all-purpose flour
- 2 Tbsp ground flax seed
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 3/4 teaspoon salt
- 3/4 cup chopped walnuts
Grate the zucchini using a large-holed grater. Set aside.
Whisk together sugars, applesauce, vanilla, and flax eggs in a large mixing bowl.
In a small bowl, sift together the flour, ground flax seed, powder, soda, spices, and salt. (I use a fine-mesh strainer as I don’t have an actual sifter. Works perfectly!)
Add dry ingredients to the sugar mixture and combine well. Fold in zucchini and walnuts.
Spoon batter into lined muffin tin and bake at 350°f for 20-22 minutes. Apply the toothpick test to see when they are done. This recipe should make 14-16 muffins, depending on how full you fill the cups. You could also make this into a loaf and bake for 45-55 minutes in a well-greased pan. Let it cool for 10 minutes in the loaf pan before removing it to cool completely.
These muffins are absolutely scrumptious and aren’t too unhealthy either! We’ve been eating them for breakfast. And snacks. And dessert. I will definitely make these again soon. They are moist and cakey and have great flavor from all of the yummy spices.