Source: The Wandering Kitchen | Makes: 6 | Time: 35 min
What I changed:
Halved the recipe
Used whole wheat flour
Used cane sugar
3/4 cups all-purpose whole wheat flour
1/4 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp salt
1/4 cup applesauce
2 tbsp canola oil
2 tbsp unsweetened almond milk
1/2 tbsp lemon juice
1/2 tsp vanilla
1/2 cup shredded #zucchini, packed and squeezed to drain excess water
1/2 cup fresh #blueberries
Vegan butter, to serve
Shred zucchini manually or with a food processor. Once shredded, squeeze to remove excess water. Measure out a full, packed 1/2 cup.
Preheat the oven to 350F.
In a mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda, cinnamon, and salt).
In a separate bowl, combine applesauce, oil, almond milk, lemon juice, and vanilla. Stir until combined.
Mix the dry ingredients in, stirring until combined.
Fold in the shredded zucchini and blueberries.
Oil a 12-cup muffin pan and then evenly distribute the batter. Muffin cups should be about two-thirds full.
Bake for 18-21 minutes. You can check for doneness by inserting a toothpick into the center of a muffin. When it comes out clean, they are done. Remove from the oven and let cool in the pan for about 3-5 minutes. Then, remove muffins from the pan and finish cooling on a rack.