The best endorsement to these muffins is my husband's reaction: "I think these are the best muffins you've ever made!"
The reason that is so shocking is because they are vegan! We had my dear college friend over for breakfast; she's vegan now but I love a culinary challenge so I found a few vegan recipes to try.
I adapted this recipe from About.com* and my favorite thing about these muffins (aside from the fact that they are absolutely delicious!) is it doesn't call for any "weird" ingredients.
The Best Zucchini Muffins
Makes 20-24 muffins
Topping ingredients:
1/3 c. packed brown sugar
1/3 c. all-purpose flour
1/3 c. quick-cooking oats
1/2 t. cinnamon
3 T. canola or vegetable oil
Muffin ingredients:
3 c. all-purpose flour
1/2 t. salt
1 t. baking soda
3/4 t. baking powder
2 t. cinnamon
2 c. white sugar
3/4 c. unsweetened applesauce
1/2 c. canola or vegetable oil
1/4 c. any type milk (use almond, soy or coconut milk to keep the recipe vegan)
2 t. vanilla extract
3 c. grated zucchini
Preheat oven to 350F. Spray two 12-cup muffin tins with cooking spray and set aside.
Next, prepare the crumble topping. In a small bowl, stir together the sugar, flour, oats, and cinnamon. Add oil and stir until evenly coated. Set aside.
In a separate, large bowl, prepare the muffin batter. With mixer, mix together sugar, applesauce, oil, milk and vanilla until well combined. Add the flour, salt, baking soda, baking powder and cinnamon and mix until just combined. Add zucchini and stir until combined.
Scoop the batter until muffin tins. Do not fill more than 2/3 full as they will puff up considerably in the oven. Evenly sprinkle crumb topping on top of the batter.
Bake for about 25 minutes, or until tops of muffins are brown and a toothpick inserted in the center comes out clean.
Allow to cool slightly and enjoy!
* http://dairyfreecooking.about.
