Zucchini Carrot Raisin Spelt Muffins

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Isa Chandra Moskowitz’s Zucchini Spelt Muffins, from her Vegan Brunch cookbook, have long been a staple in our household. We make them almost weekly, and Zander eats them by the handful (we use a mini-muffin tin, because he loves the idea of eating five or six muffins at a time, rather than one or two). I affectionately refer to Zander as “The Muffin Thief,” because no matter where I put these muffins in the kitchen, he will find and eat half a dozen of them when I’m not looking. He absolutely loves this moniker, by the way. 😉

The other day, I only had one cup of grated zucchini (the recipe calls for two cups), but I wanted to make a full batch of muffins, so I decided to try tossing in a cup of grated carrots along with the zucchini. The result was fabulous!!! The Muffin Thief now prefers these to our old standby, and they’re even prettier, with the flecks of orange and green.

Without further ado, here is the recipe:

ZUCCHINI CARROT RAISIN SPELT MUFFINS
*recipe oh-so-slightly adapted from Isa Chandra Moskowitz’s Zucchini Spelt Muffins in the Vegan Brunch cookbook

Ingredients:

1 cup almond milk
3 Tbsp ground flax seeds
1 tsp apple cider vinegar

2 1/2 cups spelt flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp Himalayan salt
2 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/3 cup canola oil
1/2 cup packed brown sugar (I have substituted other sweeteners in these muffins with good results, such as sucanat or coconut sugar, but I typically use plain old brown sugar, figuring they’re healthy enough as it is.)
1 tsp vanilla extract

1 cup grated zucchini (approximately 1 medium-sized zucchini)
1 cup grated carrots (approximately 2 medium-sized carrots)
1 cup raisins

Instructions:

Preheat the oven to 350 degrees F. Lightly grease a muffin tin (or insert paper liners).

Combine the almond milk and ground flax seeds in a measuring cup and mix vigorously with a fork. Mix in the vinegar and set aside to curdle.

In a large mixing bowl, stir together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the milk mixture, canola oil, brown sugar, and vanilla. Stir to combine.

Fold in the zucchini, carrots, and raisins.

Use an ice cream scoop to pour the batter into the muffin tin (NOTE: I use a mini-scoop for my mini-muffins); it should almost fill the entire tin. Bake for 25 to 28 minutes for regular-sized muffins or 12-15 minutes for mini-muffins, until the muffin tops are firm. A knife or toothpick inserted through a muffin may still come out steamy, because of the zucchini, but it’s still worth testing to make sure no batter is sticking.

Zucchini makes these muffins so moist, be sure to let them cool in the tins for at least 20  minutes before removing them so that the tops don’t break off. (NOTE: I’d like to see someone try to convince The Muffin Thief to wait this long for his muffins. I have always removed my muffins from the tin promptly without any problem.) Transfer the muffins to a wire rack to cool completely.

NOTE: These muffins freeze really well. I know this because freezing half a batch as soon as they’ve cooled is the only way to make them last longer than a day or two in my household. Zander will find and eat them if they’re on the counter or in the fridge, but for whatever reason, he leaves the freezer alone. You can pull a couple (or more) muffins out of the freezer the night before for breakfast, or pack them in a lunchbox first thing in the morning and they’ve thawed by lunchtime. 15 seconds in the microwave will also do the trick. 🙂

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About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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6 Responses to Zucchini Carrot Raisin Spelt Muffins

  1. Mike & Gloria McCoy says:

    Sounds and looks yummt.

    Sent from Mike & Gloria’s iPad.

  2. Toni says:

    I made these as you described – the only change I made really was to add walnuts and dried cranberries. It’s so similar to the vegan morning glory muffins I get at my local coffee shop here in Austin, TX! I might try half whole wheat flour, half spelt just to better mimic the texture. Thank you so much for posting this!

    • Kim McCoy says:

      Hi Toni, what yummy additions!!! I’ll have to try that sometime!! Thank you for sharing your modification. I am always looking for new little twists on my old favorites. 🙂

  3. Iga says:

    Hi Vegan Mama, do you think it is possible to substitute almond milk for a) soy milk, b) oat milk, or, if in a pinch.. animal milk?

    • Kim McCoy says:

      For most baking recipes, I think it’s OK to use virtually any type of “milk” interchangeably. I may be wrong about this, but I tend to just use whatever I have on hand, and I haven’t ever noticed a difference in the end results between soy, coconut, rice, almond, cashew, or even hemp milk.

      • Iga says:

        Thank you! I will be off to the kitchen then as soon as my baby sleeps, I am so looking forward to tasting them! 😀

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