Vegan Mini Banana-Zucchini Oat Muffins
Ingredients
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1 zucchini
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2 bananas
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¾ cup nondairy milk
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⅓ cup canola oil
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¼ cup maple syrup
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1 teaspoon apple cider vinegar
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1½ cups whole wheat flour
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Grate and drain the zucchini
Shred the zucchini on the large holes of a box grater. Transfer the shredded zucchini to the middle of a clean kitchen towel or thick paper towels, gather ends, and twist tightly to remove as much moisture as possible.
1 zucchini
grater
paper towels
Combine the wet ingredients
In a medium bowl, mash the bananas with until smooth. Add the grated zucchini, non-dairy milk or milk, oil, maple syrup and vinegar. Mix well.
2 bananas
¾ cup nondairy milk
⅓ cup canola oil
1 teaspoon apple cider vinegar
¼ cup maple syrup
medium bowl
fork
measuring spoons
liquid measuring cup
spatula
Combine dry ingredients
In a large bowl, whisk the whole wheat flour, oats, cinnamon, baking powder, baking soda, ground flaxseeds and salt.
1½ cups whole wheat flour
¾ cup rolled oats
¼ cup ground flaxseeds
1 teaspoon ground cinnamon
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
whisk
Combine wet and dry ingredients
Using a spatula, add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix. Some lumps are fine.
Fill muffin pans
Coat the mini-muffin pan with nonstick spray. Spoon batter into muffin cups until they are full, about 3 tablespoons per muffin cup. Use all the batter.
nonstick cooking spray
ice cream scoop
mini-muffin pan
Bake the muffins
Place the pan on the middle shelf of the June Oven. Bake the muffins 18 minutes, until a toothpick inserted in a center muffin comes out with just a few moist crumbs. June will notify you when the muffins are ready.
Cool the muffins
Let the muffins cool in the muffin pan 1 minute, then transfer them to a cooling rack to cool completely.
cooling rack
Serve or store
Serve the muffins warm or freeze and reheat them as desired.