Ingredients
Equipment
Method
- Preheat the oven to 400℉. Use a tablespoon or two of vegan margarine to coat the inside of 12 muffin cups.
- In a large bowl mix together the white whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt well with a whisk.
- In a medium bowl, mix together the plant-based milk, olive oil, aquafaba, lemon zest, lemon juice, vanilla extract, and grated zucchini with a whisk until the mixture is well combined.
- Pour the wet ingredients into the dry ingredients with a large wooden spoon. Mix just until the ingredients are blended: don’t overbeat the batter or it can get tough.
- Using an ice cream scoop, distribute the batter into the muffin pan, filling each cup about ¾ full.
- Bake for about 23 minutes or until the tops of the muffins are lightly browned and a toothpick inserted in the middle comes out clean.
- Let the muffins sit for 5-10 minutes. Then remove them from the pan. If needed, run a plastic knife around the edges of the muffins. Let them cool on a cooling rack until they are at room temperature.
Notes
To measure the flour, either weigh it, or spoon it lightly into measuring cups and level it off at the top with a knife. Don’t scoop it right into the measuring cups, because it can get packed in and then the batter will have too much flour and the muffins come out tough.
I tested this recipe with soy milk
Aquafaba is the liquid from a can of chickpeas
I tested this recipe with soy milk
Aquafaba is the liquid from a can of chickpeas
