Zucchini, Sweet Potato, and Raisin Muffins

I went through a phase a while back where I was baking a LOT of muffins, but then for whatever reason I didn’t make any all summer long.  A few old wrinkly zucchinis in my fridge suddenly inspired me to break out my muffin pan for its glorious return. 

These muffins don’t taste like they are filled with vegetables, but they most definitely are.  The flavor reminds me of carrot cake, but the veggies allow me to eat them three at at time.

Zucchini, Sweet Potato, and Raisin Muffins

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Ingredients:  (makes 16 muffins)

  • 1 cup whole wheat flour
  • 1 cup whole wheat pastry flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/3 cup sucanat or cane sugar
  • 1/3 cup brown sugar
  • 1/2 cup coconut oil (or canola oil)
  • 1/3 cup non-dairy milk
  • 2 tbsp ground flaxseed (+4 tbsp water)
  • 1 tsp vanilla extract
  • 1 cup grated zucchini
  • 1 cup grated sweet potato
  • 1/3 cup raisins

Instructions:  Start by preheating oven to 400 degrees F.  These muffins are the perfect way to use up a few old end of summer zucchinis you might still have lying around. 

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Using a box grater (or food processor attachment if you are fancy), carefully grate 1 cup of fresh zucchini.  For me it took three small zucchinis to yield a cup. 

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Peel 1 medium sweet potato and do the same.  Set your grated veggies off to the side.

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Combine all dry ingredients in a large mixing bowl and stir to combine.  In a separate bowl, combine 2 tbsp ground flax with 1/4 cup water and set aside to thicken into a “flax egg.”  Once thickened, combine all wet ingredients and add to the dry mixing bowl.

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Add zucchini, sweet potato, and raisins, and fold in using a spatula or mix in with your hands.  Even though it’s messy, I found using my hands to be the most effective way to get everything thoroughly combined. 

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Grease your muffin pan and spoon batter into muffin cups.  I apologize in advance that this recipe doesn’t make a yield that fits the standard muffin pan (12), which means you’ll have to bake in two batches.  Don’t hate me.

Bake for 30 minutes or until golden brown and cooked through.

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Allow muffins to cool on a cooling rack before storing.  But make sure to taste at least one piping hot out of the oven.  That is always how a muffin tastes best.

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I can totally see myself being that mom who gets her kids all excited about baking muffins full of vegetables.  I will fill their little lunchboxes with zucchini muffins and notes that say “mommy loves you.”  And then I will find the notes crumpled up in coat pockets because they were embarrassed when they found them, and I will shed a little tear.

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But there will be no tears over the muffins.  At 165 calories a piece, they are most definitely something to smile about. 

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Slathering with Earth Balance is optional, but highly recommended.

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Enjoy!  And have a great weekend!