Wednesday, July 27, 2011

Hearty Quinoa Zucchini Muffins (vegan)

No, I haven't given up on baking with zucchini yet... it bakes so well and is so delicious. My baby also wants to eat every thing I put in my mouth so I decided that I needed to make a scrumptious treat to feed me and my babe. Why not whip up some lovely muffins, eh?
So hearty. Like porridge in a cute cake cup.

So fresh. A veggie filled treat.

You can't go wrong with this vegan muffins....perfectly moist and tasty in every way. I remember a millet muffin I made a while back and thought that some cooked quinoa and some fresh zucchini may be a good match for a muffin. To be honest, I just love baking. And baking with what I have available in my kitchen is what I do best. Sometimes it turns out and sometimes it doesn't, but with fresh food and ingredients, you can't go wrong. Nutrient dense foods to feed the mind, body and soul.
Just watch that vegan butter melt into the steamy goodness of baked zucchini and quinoa. Hmmm, you will be looking for excuses to eat more than one. I promise.
Hearty Quinoa Zucchini Muffin Recipe (vegan)
Dry Ingredients:
2 cups of pre-cooked (leftover) quinoa
1/2 cup of brown rice flour
1/2 cup of millet flour
1 cup of tapioca flour
2 TB of flaxmeal
2 ts. of baking soda
1/2 ts. of sea salt
1/2 ts. of ground stevia powder
1 ts. of ground cinnamon
1 ts. of ground ginger powder
1/4- 1/3 cup of coconut palm sugar-optional (or maple syrup could be a sub here for sweetener)

Wet Ingredients:
1 ripened mushed banana
2 cups of freshly grated zucchini
1/3 cup of baking oil (I used light olive oil)
1/4 cup of pure apple juice
1/3 cup of non-dairy milk (I used Hemp milk)

Optional muffin toppings:
halved fresh or frozen cherries (what I did!)
fresh blueberries or other fruit (to keep it real!)
chocolate chips (for the naughty-side of you!)

Mix all of the dry ingredients first in a large mixing bowl. Then add in the wet and mix well. Use a 1/4- 1/3 cup scooper to spoon batter into the muffin cups. Top with a cherry or fresh berry and then bake at 350 degrees for 40 minutes, or until golden brown and cooked all the way through. This recipe will make 12 large muffins (or 16 smaller muffins). Pull from oven, let cool for a few minutes, and then enjoy warm from the oven with some drizzled vegan butter or ghee. YUMMM-o :)
If that doesn't win your heart over to do some mid-summer muffin baking.... then I don't know what will. I have been loving zucchini in everything, and this is just another treat to enjoy with those summer veggies.

I hope you have a beautiful day, and enjoy every gift to it's fullest!

Much love!


  1. Delicious!!!! We just tried these with our zucchini from the garden....skeptical at first about the various flours and we used a yellow zucchini ...but 40 minutes later...OMG! Delicious! THANK YOU FOR SHARING :)

    Michele and Ryan

  2. If I don't need Gluten free can I substitute equal parts whole wheat flour??
    Thank you!