Vegan Zucchini Bread Muffins - cooking recipe

Ingredients

1/2 cup warm water
6 tablespoons flax seed meal
1 cup turbinado sugar
3/4 cup unsweetened applesauce
1/4 cup safflower oil
1 teaspoon vanilla extract
2 1/2 cups zucchini, grated
2 cups oat flour
1 cup all-purpose flour
1 tablespoon baking powder
1 tablespoon ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon salt
1/2 teaspoon baking soda
1 cup raisins

Preparation

Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin pans.
Whisk warm water and flaxseed together in a large bowl. Mix in sugar, applesauce, oil, and vanilla extract. Stir in zucchini until well combined.
Sift oat flour, all-purpose flour, baking powder, cinnamon, nutmeg, salt, and baking soda into a bowl. Stir in raisins and combine with the zucchini mixture until batter is just mixed.
Transfer batter into muffin cups using 1/4 cup measure.
Bake in the preheated oven until a knife inserted into a muffin comes out clean, 50 to 55 minutes.