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+ servings
Two moist and fluffy zucchini muffins, one cut in half
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5 from 10 votes

Moist and Fluffy Zucchini Muffins (GF Vegan)

Course: dessert
Cuisine: American
Servings: 24 muffins
Calories: 258kcal

Equipment

  • muffin pan(s) and liners
  • 2 large-sized bowls
  • 1 medium-sized bowl
  • hand mixer or immersion blender

Ingredients

Dry Ingredients

  • 2 cups cassava flour
  • 1-1/2 cups almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon Himalayan sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice

Wet Ingredients

  • 1 cup refined coconut oil, soft or liquidy
  • 1/2 cup unsweetened coconut milk from carton, such as So Delicous brand
  • 1-1/2 cup turbinado sugar or coconut sugar
  • 1 teaspoon alcohol-free vanilla, such as Simply Organic brand
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 2 cups grated zucchini

Meringue

  • 3/4 cup aquafaba, juice from can of chickpeas

Instructions

  • Preheat the oven to 350°F. Line standard 12-muffin pan(s) with parchment liners.
  • Measure the cassava flour by scooping it directly out of the bag using a dry measuring cup, then use the back of a straight knife to evenly scrape the excess flour from the cup. Cassava flour tends to go airborne easier than other flours. Be careful not to breath it in while scooping or stirring.
    Gently add the rest of the dry ingredients to the bowl and stir until combined.
  • Put the first four wet ingredients (oil, coconut milk, sugar, vanilla) into another large bowl and stir or whisk well. Fold in the raisins, walnuts, and zucchini.
  • Add about 1/3 of the dry ingredients to the bowl with the wet ingredients and fold. Repeat until all of the dry and wet ingredients are folded together.
  • Beat the aquafaba in a medium-sized bowl using a hand mixer or immersion blender until it turns into a stiff meringue. You'll know it's ready when you can turn the bowl upside down without the meringue sliding out of the bowl.
  • Gently fold the meringue into the muffin batter (see notes below).
  • Fill the muffin liners 3/4 of the way. Bake until a cake tester or toothpick comes out clean; this will take about 20 minutes.

Notes

How to fold aquafaba meringue with rest of batter
Move the spatula or spoon around the side, then along the base of the bowl. Fold the mixture over onto itself. Rotate the bowl, and repeat until the ingredients are just combined. Do this gently so the air whipped into the aquafaba is retained.
You may find this quick video clip helpful; it shows how to beat aquafaba into a meringue and fold it into a savory batter to make Veggie Au Gratin. Although it's for a completely different recipe, the principals of how to work with aquafaba still apply.
 

Nutrition

Calories: 258kcal | Carbohydrates: 28g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Sodium: 133mg | Potassium: 105mg | Fiber: 2g | Sugar: 13g | Vitamin A: 24IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 1mg