Brace yourselves. These little pillows of bliss are the perfect treat. Rich and moist, you’ll forget these babies are low in sugar, vegan, dairy-free and gluten-free. Better yet, the only saturated fat is that which is rendered from the plant-based milk of your choice. This recipe was originally created by Lindsay Nixon of Happyherbivore.com. If you have not yet visited her site, do it! She has elevated the plant-based eating game through years of recipe development she has generously shared with so many.
Lindsay’s version was fantastic; I merely played with various types of flour to create a gluten-free option. I also tinkered with other ingredients to decrease the recipe’s overall sugar content while maintaining the wonderful flavor. I’m convinced that muffins are my son’s love language (he inhaled the above muffins immediately after this picture was taken). I hope you enjoy them as much as he did!
1 &1/4 cups brown rice flour
1/4 cup unsweetened cocoa
1 1&4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 whole (ripe) mashed banana
1/4 cup sucanat (or raw sugar)
1/2 cup unsweetened applesauce
1/4 cup plant-based milk (cashew used here)
1 & 1/4 tsp vanilla
1/4 cup maple syrup
1 heaping cup shredded zucchini
1. Preheat oven to 350 degrees.
2. In one bowl, combine all dry ingredients (sift for a lighter muffin)
3. In another bowl, combine shredded zucchini, mashed banana, and applesauce; mix well. Then add all other
wet ingredients to this mixture.
4. Gradually pour dry ingredients into wet mixture, stirring until evenly combined (take care not to over stir).
5. Scoop into greased muffin pan
6. Bake for 18-22 minutes (or until an inserted toothpick comes out clean)
*Recipe yields a dozen regular-sized muffins, or 2 dozen mini muffins. Shorten cooking time when making mini muffins (12-15 minutes).