½cupoil(100g), if using coconut oil, ensure it’s melted but any oil works
2teaspoonsvanilla extractor paste
2 ¼cupsall-purpose flour(280g), sifted
1cupwalnutschopped and toasted (optional)
1cupgrated zucchini(about 152g), do not press or drain
Preheat the oven to 425°F/220°C. Spray a muffin pan with non-stick flour spray or rub with vegan butter, or line with muffin/cupcake liners.
In a large mixing bowl or bowl of a stand mixer, add the sugar, oil and vanilla extract. Mix together with a whisk for about 2-3 minutes on low speed until fully incorporated. Scrape down the sides as needed.
In a small bowl, stir together the flour, baking powder, sea salt, cinnamon, ground nutmeg, and ground allspice. Add into the wet ingredients for a minute on medium speed until just incorporated, typically less than a minute. The batter will be thick and dry (this is normal at this stage). Scrape down the sides again.
Add in the applesauce, grated zucchini and the walnuts until incorporated. Let the batter rest for about 10 minutes until the zucchini releases some more liquid, then stir again. The batter will still be thick, but a lot more smooth now and more liquidy.
Scoop the muffin batter (I use a cookie scoop) equally into 10 muffin cups/holes. Fill the other two empty holes with a tablespoon or two of water each.
Bake for 8 minutes at 425°F/220°C, then reduce the temperature to 375°F/190°C degrees (don’t open the oven!) and bake for another 13 minutes until a toothpick inserted into a muffin comes out clean.
Remove from the oven and let it cool in the pan for about 5 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely. Turn the muffins on their sides while cooling to help prevent the domes from collapsing.
*Makes 10 tall muffins*Enjoy these muffins alone, or cut them in half height-wise, smother with vegan cream cheese frosting in the center, and eat them like a muffin sandwich!
Toasting the Walnuts: If you're toasting the walnuts, do this part first. Toast the nuts in a lightly oiled pan over medium high heat for about 2-4 minutes until fragrant. Spread them onto a baking sheet or cutting board to cool. You can chop them before toasting, or after toasting.
Should I Peel the Zucchini? You can if you want to, but it's definitely not necessary. I usually just rinse the zucchinis and then get to grating.
Use Fresh Baking Powder: Make sure your baking powder is not expired before you start - there's no disappointment like baking a batch of muffins, only to find that they are sunken and dense once out of the oven!
The Best Way to Let Your Muffins Cool: Turn the muffins on their sides while cooling to help prevent the domes from collapsing.
A Fun Way to Serve These Muffins: You can enjoy these muffins as they are, or cut them in half height-wise, smother with vegan cream cheese frosting in the center, then eat them like a muffin sandwich!