Zucchini Spice Muffins with Molasses Glaze
Feasting on Fruit recipe - Vegan/Gluten-Free
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- MUFFINS
- 2 medium zucchini
- 1 cup oat flour
- 1/2 cup oat bran (or more oat flour)
- 8-10 pitted medjool dates
- 2 tbsps molasses
- 2/3 cup non-dairy milk
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1 tbsp baking powder
- GLAZE
- 2 tbsps non-dairy milk OR 3 tbsps non-dairy yogurt
- 1 tsp molasses
- 1/2 cup powdered sugar (blender-blitzed or store-bought)
Instructions
- 1
FOR THE MUFFINS: Preheat the oven to 350F.
- 2
Grate the zucchini by hand or use a food processor. With a towel or nut milk bag, squeeze out the excess liquid. Set aside.
- 3
Blend the non-dairy milk, molasses, and dates on high until smooth.
- 4
In a large mixing bowl, stir together the flour, oat bran, baking powder, and spices.
- 5
Add the zucchini and wet ingredients to the mixing bowl. Stir together until combined.
- 6
Divide the batter between 6 muffin tins, filling each 2/3 of the way. Use muffin liners or lightly grease with coconut oil.
- 7
Bake for 20-22 mins at 350F until the center bounces back when lightly pressed.
- 8
Remove the muffins from the oven and let them cool.
- 9
FOR THE GLAZE: Whisk together all the ingredients. If it is too thin, add more sugar. If it is too thick, add a tiny bit more yogurt/milk. Refrigerate for an even thicker consistency.
- 10
Once the muffins are completely cool, top them with glaze. Serve immediately.