Vegan Zucchini Bread Muffins

Ingredients and Weight:

• 2 cups (250g) all-purpose flour
• 1 teaspoon (5g) baking soda
• 1 teaspoon (5g) baking powder
• 1 teaspoon (5g) ground cinnamon
• 1/2 teaspoon (2.5g) ground nutmeg
• 1/2 teaspoon (2.5g) salt
• 1 cup (240ml) unsweetened almond milk
• 1/4 cup (60ml) vegetable oil
• 1/4 cup (50g) maple syrup
• 1 teaspoon (5ml) vanilla extract
• 1 cup (200g) shredded zucchini (about 2 small zucchinis)

Preparation Time:

20 minutes

Cooking Time:

30-35 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together the almond milk, oil, maple syrup, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
5. Stir in the shredded zucchini.
6. Fill the prepared muffin tins about 3/4 full.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutritional Information:

• Calories: 150
• Carbohydrates: 25g
• Protein: 3g
• Fat: 7g
• Fiber: 2g

Dish Characteristics:

• Moist and tender crumb
• Sweet and flavorful with warm spices
• Healthy addition of shredded zucchini
• Vegan and dairy-free

User Comments:

• "These muffins are so moist and delicious! I love the subtle spice and the bit of crunch from the zucchini."
• "I can't believe these are vegan! They taste just like the classic zucchini bread my grandmother used to make."
• "Perfect for a quick and healthy breakfast or snack. I love the fact that they're made with simple and wholesome ingredients."

Special Precautions and Tips:

• If you don't have almond milk, you can substitute any other plant-based milk.
• You can add 1/2 cup of chopped walnuts or pecans to the batter for extra crunch.
• If the batter seems too thick, add a little more almond milk until it reaches a thick consistency.
• Store the muffins in an airtight container at room temperature for up to 3 days.