Description
Made with just a few pantry staples, these easy zucchini muffins take just 20 minutes to prep. Which means you’ll have fresh warm muffins in under an hour. Ummm, how freakin good does that sound?!
Ingredients
Scale
Dry Ingredients
- 2 cups Spelt flour
- 2 tsp Baking powder
- 1 ½ tsp Baking soda
- 1 tsp Cinnamon
- ½ tsp Salt
Wet Ingredients
- ⅓ cup Applesauce ((sub with mashed banana))
- ¼ cup Tahini
- ¼ cup Coconut sugar
- ½ tsp Vanilla extract
- 1½ cups Cashew milk ((sub with any plant milk))
- 1 cup Zucchini, grated with water squeezed out
Streusel Topping
- ½ cup Spelt flour
- ¼ cup Coconut sugar
- 3 tbsp Tahini
Instructions
- Preheat your oven to 350°F (180°C) and line a standard muffin tin with paper muffin liners. Set aside.
- In a small mixing bowl, add the spelt flour, baking powder, baking soda, salt and cinnamon. Whisk well to combine and set aside.
- In a large mixing bowl, add in the applesauce tahini, coconut sugar, and vanilla extract. Whisk these ingredients together until they form a homogenous batter. The pour in the cashew milk and zucchini and whisk gently to combine.
- Gently add in the all of the flour mixture into the wet batter. Using a spatula, fold the flour into the batter, using 's' motions and folding motions. Be careful to mix the batter until the flour is just combined to avoid over-mixing the batter.
- Using a ⅓ cup measure, scoop the batter into the muffin liners. I like to fill up the muffin liners until they're almost full. This will ensure the muffins get that classic domed top.
- Last step is to make the streusel topping. Simply add the spelt flour, tahini and coconut sugar into a bowl (you can reuse the bowl you used for the flour to save on dishes). Using your hands, mix the crumble topping together until it forms little balls.
- Sprinkle the tops of each muffin with a generous amount of the streusel topping, trust me, add a lot. Then pop the muffins into the oven to bake for 25 minutes. When a toothpick inserted in the middle of one of the muffins comes out clean, they're done.
- Let the muffins cool for 10 minutes and enjoy.
Notes
These muffins taste amazing heated up with a little dollop of sunflower butter as a quick breakfast.