These vegan zucchini muffins are moist, lightly spiced, and bursting with sweet raisins and crunchy walnuts! The perfect treat to bake up whether you're looking to use up extra zucchini or just craving some sweetness!
- 2 cups all-purpose flour
- ¼ cup organic granulated sugar
- ¼ cup organic brown sugar, plus 1 tablespoon for topping
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup unflavored and unsweetened non-dairy milk
- ⅓ cup canola oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup coarsely grated zucchini
- ¾ cup raisins
- ½ cup chopped shelled walnuts
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Preheat the oven to 350°F.
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Line a 12-cavity muffin tin with papers.
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In a large mixing bowl stir together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.
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In a separate container, such as a liquid measuring cup, stir together the milk, oil, apple cider vinegar, and vanilla.
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Pour the liquid mixture into the bowl with the dry ingredients and stir just until everything is combined.
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Fold in the zucchini, raisins and walnuts.
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Divide the batter among the muffin cups and sprinkle the tops with a bit of brown sugar.
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Bake the muffins for 20 to 22 minutes. Test them for doneness by lightly pressing a finger into the top of a muffin. If it springs back, they're done.
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Transfer the tin to a cooling rack and allow the muffins to cool for a few minutes before removing them from the tin.