Fibi’s Vegan Banana Zucchini Muffins

I ran out of eggs and cornstarch, so I used a version of replacement with ground flax that I haven’t tried before…and I’m hooked! I found a recipe online but ended up modifying the ingredients and baking directions to suit my needs and my inventory…I hope yours turn out as fluffy and tasty as mine! Since they were moist but not wet, I think I’m going to try using 1/2 maple syrup instead of sugar next time……

Fibi’s Banana Zucchini Muffins

3 Tbsp ground flax
1/2 cup plus 2 tsp water
1 cup vegetable oil
1 1/2 cup brown sugar
1/2 cup white sugar
1 1/2 cup grated zucchini (2 small)
1/2 cup mashed banana (2 medium)
3 tsp vanilla
3 cup flour
1 tsp baking soda
1/4 tsp baking powder
3 tsp cinnamon
1 tsp cloves
1/2 cup pepitas
1/2 cup sunflower seeds
1/2 cup raisins
  1. Simmer the flax and water together for about 5 minutes, or until an egg-white consistency is reached.
  2. Mix oil, both sugars, banana, zucchini, and vanilla together. Add the flax mixture and stir until just mixed.
  3. Add the flour, baking soda, baking powder, cinnamon, and cloves, and stir until just mixed.
  4. Fold in the pepitas, sunflower seeds, and raisins.
  5. Scoop 2-3 tablespoons of batter into greased muffin pans, and bake at 350F for 24 minutes. Makes two bakers dozens.
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About Fjola Melody

Yogi, DJ, runner, cat lover, coffee drinker! Oh ya and the occasional beer. Life is good!

Posted on March 16, 2010, in Recipes. Bookmark the permalink. 1 Comment.

  1. Ok. I don’t bake. I just got my oven fixed after almost a year. Thank you. I’ll try this (after the season is over)
    *hugs*

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