Quick & Comforting, These Veggie-Loaded Muffins Make a Perfect Breakfast

veggie muffinsIf you’re trying to eat more vegetables, it’s important to incorporate them into as many meals (and snacks!) as possible. Many of us miss a golden opportunity: breakfast. According to a recent survey, 31 million adults living in the United States skip breakfast every morning. Those who do eat breakfast are likely to grab a pre-packaged granola bar on the way out the door or order a pastry or sandwich from a coffee shop. Our lives are busier than ever, and many of us don’t have time to sit down to eat breakfast, let alone cook it!

These veggie-loaded muffins are the perfect compromise. Inspired by classic zucchini bread, our muffin recipe is completely vegan … oil-free … and naturally sweetened. It’s a modern, plant-based twist on comfort food. You can make a batch of these over the weekend, and have an instant breakfast option that will power you through even the most hectic day.

Quick and Easy Banana-Zucchini Muffins

Many zucchini bread recipes call for you to drain the zucchini prior to baking. For our zucchini-bread inspired muffins, we calculated the zucchini’s moisture content into the recipe and eliminated that step! To make these muffins, you will need:

  • 1 large, very ripe banana
  • ½ cup unsweetened applesaucecucumber
  • ¼ cup brown rice syrup
  • ½ tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 1 ½ cup zucchini
  • 1 ½ cup all-purpose flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ¾ teaspoon baking soda
  • 2/4 teaspoon salt
  • ¾ cup chopped walnuts

How to Make Our Banana-Zucchini Muffins

  1. First, preheat your oven to 350 degrees and lightly grease a muffin tin.
  2. If you want to enhance the flavor of the muffins by roasting the walnuts, this is your moment to do so! While this step is entirely optional, we find it adds a lovely richness. Chop the walnuts, then once the oven has finished preheating, pour them onto a baking sheet and roast until fragrant and toasted. This will take approximately five minutes. Stir the nuts at the halfway mark.
  3. In a mixing bowl, mash the banana until smooth.
  4. Mix the applesauce, brown rice syrup, vanilla, and lemon juice into the mashed banana.
  5. Grate the zucchini using the small side of a box grater. Use quick, short motions—this will yield tiny pieces of zucchini, rather than long strands.shredded-cucumber_facebook
  6. Stir the grated zucchini into the banana mixture.
  7. Sift in 1 cup of flour along with the cinnamon, nutmeg, cloves, baking soda, and salt. Stir to combine.
  8. Pour in the chopped walnuts, then sift in the final ½ of flour. Mix just until no visible flour can be seen in the batter. Be careful not to over-mix!
  9. Pour the batter into the muffin tin and bake for 15 to 20 minutes. Check for doneness using a toothpick or knife.
  10. If necessary, adjust the oven temperature to 325 and bake for an additional 5 to 10 minutes.
  11. Let the muffins cool in the tin for 10 minutes, then pop them out and enjoy!

muffin-batterThese muffins are deliciously moist, which means they’ll keep for only a few days at room temperature. If you’re planning to eat them over the course of a week, storing them in the refrigerator will be your best bet. You can also freeze them for up to 3 months.

On a relaxed morning, you can try a more indulgent iteration by making grilled muffins. If you’ve never grilled a muffin before, it’s simple and deeply rewarding. Split the muffin in half, drop a slice of vegan butter in a skillet, then when the butter begins to sizzle, place the muffin halves cut side down in the pan. The cross-section becomes gloriously crunchy as the butter seeps into muffin. The result is truly a treat to savor!