Makes 12 muffins | Prep Time: 30 min | Cook Time: 30 min
No one will be able to resist these muffins. They’re light and “not too sweet,” as my mother would often say. I like them warm from the oven, but they’re also excellent chilled. Enjoying a muffin and getting a dose of veggies all at once—what’s not to like?
1 cup (220 g) packed brown sugar
½ cup (125 mL) vegetable oil
½ cup (125 mL) applesauce
½ cup (125 mL) plant milk
1 teaspoon lemon juice
2 cups (200 g) grated zucchini
2 cups (250 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
⅓ cup (50 g) pumpkin seeds
1. Preheat the oven to 350°F (180°C).
2. Line a 12-cup circular or rectangular muffin pan with paper cups or grease the cups thoroughly.
3. In a bowl, use a whisk or hand mixer to beat together the brown sugar, oil, applesauce, milk, and lemon juice until combined. Fold in the grated zucchini until incorporated. Set aside.
4. In a second bowl, whisk together the flour, baking powder, baking soda, and salt. Pour the wet ingredients over the dry ingredients and mix to combine.
5. Divide the batter between the prepared cups. Sprinkle with pumpkin seeds.
6. Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
7. Remove from the pan, let cool slightly on a wire rack, then enjoy. Leftovers can be kept in an airtight container at room temperature or in the fridge for up to 5 days.