I love muffins! Always have, always will. They’re a staple in our house – I’m almost embarrassed to think about how many batches a week we fly through – and there’s always a backup batch or two snoozing in the freezer for quick snacks and lazy breakfasts.
Recently, I’ve been really into baking vegan versions of our favorites. I made a pumpkin batch a few months ago that started the fire, and now when I start thinking about muffins, I’m always contemplating whether to make them with or without eggs (butter, milk, etc.). Considering I run out of eggs (and butter, and milk, and the list goes on and on) a lot, it’s really nice to have a few go-to versions that don’t need any of that stuff.
One of the things I really love about these muffins is how pillowy and tender they are. Now that we’re finally basking in the Summer months, I prefer my muffins to pack a little lighter punch. I find that when the weather does its delightful temperature switch, my body just sort of naturally follows suit and yearns for things light, bright, and fresh.
Also, it’s prime sangria/ margarita/ pink wine slurping season – so I’d much rather drink most of my meals… if you know what I mean.
To keep these muffins 100% sweet, moist, and all around lovely, I added tons of fresh zucchini, maple syrup, and olive oil – because, you know, I cannot stop myself from baking with it these days!
The whole muffin making process is insanely easy, and it’s only a two bowl affair!
The first bowl features our wet ingredients: zucchini, olive oil, maple syrup, molasses, almond milk, and vanilla extract.
The second bowl consisting of our dry stuff: spelt flour, baking powder, a dash of salt, a touch of sugar, and our lovely spices (hello, cinnamon, nutmeg, and ginger!).
Once your two bowls have met, shook hands, and delighted in each others company, you’ll scoop your lovely thick batter into a prepared baking tin and send those bad boys off to the oven to get their bake on. It’s the right thing to do. They can handle the heat! … They were made for it!
I scraped the zucchini scraps into a little pile and sprinkled them on top of my unbaked muffins before sending them into the oven – even muffins like to be properly accessorized and such.
Fresh out of the oven, these babies didn’t last a day!
You might get a few raised eyebrows and looks of skepticism as you tell people these muffins are made with spelt flour, zucchini, and maple syrup, but after the first bite all you’ll see is pure joy. And who doesn’t want to see that all over someones face?
*If spelt flour or zucchini really don’t excite you, how about some lovely Blackberry, Lemon, and Thyme Muffins? Or, you know what!? I bet you’d love these Whole – Wheat Raspberry & Peach Ginger Muffins – they’re pure beauty and just oozing with prime Summer fruit!
(Vegan) Spelt Flour Zucchini – Maple Muffins – Baker by Nature
Makes one dozen muffins
Ingredients:
2 1/4 cups spelt flour
1/4 teaspoons salt
1 tablespoon baking powder
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon ground ginger
1 cup freshly grated zucchini, grated as tiny as possible
1/2 cup almond milk
1/2 cup olive oil
1/4 cup sugar
1/2 cup pure maple syrup
1 tablespoon molasses
Instructions:
Preheat oven to 400 (F). Grease or line muffin tray, set aside.
In a large bowl stir together flour, baking powder, salt, and spices. In a separate bowl, whisk together zucchini, maple syrup, almond milk, oil, sugar, and molasses. Mix the wet ingredients into the dry, stirring until combined.
Fill the muffin cups and bake for 18 to 20 minutes. Let cool completely, or burn your mouth and eat 2 hot out of the oven like I did.
Miss Messy says
These look lovely 🙂 What a fabulous combination of flavours! I love maple.
Cookie and Kate says
You’re a true muffin lady! These sound so fabulous, Ashley. I’ll give them a try soon. P.s. when we hang out, we’ll have to drink a dinner or two.
Liz @ The Lemon Bowl says
LOVE the ingredients!!! Yes please!
Dan from Platter Talk says
Please send these muffins to Wisconsin. I promise they will have a good home, albeit a short life here. They will be enjoyed and savored! Great post and great looking muffins!
Loretta | A Finn In The Kitchen says
What an interesting flavor combination! I think I’d be popping these all day if they were in my kitchen…
Julia {The Roasted Root} says
I love everything about these muffins! I have a jar of molasses in my pantry that I’ve had no idea what to do with and it looks like I have my answer! Definitely going to be baking these up!
Eva @ Eva Bakes says
I have two zucchinis that I need to use up, and these sound perfect! I love the zucchini “accessories” on the tops of the muffins!
Natalie says
Such cute and healthy muffins!
Abby @ The Frosted Vegan says
Yeah girl, look at those pretty things! I was skeptical of zucchini in baked goods for the longest time but umm why did I ever doubt it? Best EVER!
Jen @ Savory Simple says
Muffins are one of my favorite things to make. So easy, so tasty! I love these.