These zucchini date muffins are not the most traditional blend of ingredients, but they come together to make a delicious breakfast pastry. We highly recommend these delicious muffins for a creative and tasty breakfast.
Zucchini Date Muffins [Vegan]
- 1 1/2 cups chopped pitted dates
- 1/4 cup just boiled water
- 2 cups rolled oats, blended or processed into coarse flour
- 1 tablespoon ground flaxseed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups grated zucchini
- 1/2 cup chopped pecans
- 1/2 cup applesauce
- 1 tablespoon apple cider vinegar
- Preheat the oven to 350°F. Prepare a muffin pan with paper liners or a light coating of spray oil.
- Soak the dates for 5 to 10 minutes by placing in a glass or ceramic bowl, adding the just boiled water, and covering.
- In a large bowl, whisk together the ground oats, flaxseed, baking powder, baking soda, spices, and salt. Stir in the zucchini and chopped pecans until well coated in the mixture.
- Uncover the dates (no need to drain the water) and mash with a fork until smooth (no large chunks). Add the date mash and applesauce to the dry ingredients. Stir just until all the flour is absorbed. Add the vinegar and stir until evenly distributed.
- Portion the batter into the muffin cups and bake for 25 to 30 minutes, until the tops are domed and a toothpick inserted into the center comes out clean.
- Let cool in the pan for approximately 5 minutes, then transfer to a wire cooling rack (or a large plate will do if you don’t have a rack).
- Don’t be alarmed if the insides are a bit moist despite passing the toothpick test; these aren’t your average muffins!
- Store in an airtight container for up to 2 days, or in the fridge for up to a week.
- Serve, and enjoy!