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
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
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. 🙂