Zuzu and bunny muf mufs

 

Zu Zu Muf Mufs

Ingredients

Dry ingredients

▢3 cups (375g) all-purpose plain flour, spooned and leveled (note 1 for tips and alternatives)

▢¼ cup (12g) nutritional yeast, or to taste (note 2 if omitting)

▢1 tablespoon baking powder

▢½ teaspoon baking soda

▢1 tablespoon dried mixed Italian herbs, (note 3 for substitutes)

2 teaspoons garlic powder, or onion powder

▢½ teaspoon salt

Wet ingredients

▢1 ¼ cups (315g) dairy-free milk

▢½ cup (125g) light olive oil, or oil of choice

▢1 tablespoon apple cider vinegar, lemon juice or white vinegar (optional)

▢~1 cup (150g) grated zucchini, (1 small to medium zucchini) (note 4 for substitutes)

▢~1 cup (100g) grated carrot, (1 medium carrot)

1 cup (120g) red capsicum (bell pepper), finely chopped, optional

▢½ cup (15g) baby spinach leaves, finely chopped, optional

To decorate (optional)

▢3 tablespoons (25g) raw pumpkin seeds (pepitas)

Instructions 

Preheat the oven to 180°C (350°F). Line a 12-cup muffin tray with muffin cases.

Make the muffin batter:

Add all of the dry ingredients to a large mixing bowl and whisk until the mixture is well combined.

Add all the wet ingredients and vegetables to the bowl and mix until just combined. Make sure there are no lumps of dry ingredients. The batter should be very thick.

Use an ice cream scoop or a large spoon to divide the batter into your muffin pan. The batter should form a small mound in each cup and each cup should be almost full (see the step-by-step images above).

If desired, sprinkle pumpkin seeds on top of each muffin.

Baking and storing the muffins:

Bake the muffins for 30-35 minutes or until you can insert a toothpick in a muffin and it comes out completely clean.

Allow the muffins to cool in the muffin pan for 5 minutes then transfer them to a cooling rack. Allow the muffins to cool completely.

The muffins are best enjoyed at room temperature or slightly warmed up. They're delicious by themselves or with some vegan butter or avocado.

Bunny Muf Mufs 

Ingredients 

- 1 cup flour, I use all purpose but you can also use whole wheat, pastry flour, or a gluten free 1-1 substitute

- 1/2 teaspoon baking soda

- 1 teaspoon baking powder

- pinch salt

- 1/2 teaspoon cinnamon

- 1/4 cup nuteg

-  1/4 cup maple syrup

- 1/2 cup plant based milk

- 3 tablespoons nut butter (3/4 cup cashews blended with 1/2 cup water)

- 1 teaspoon vanilla extract

- 1 medium banana, mashed

- 1/2 cup carrot, grated

- 1/4 cup walnuts, chopped (optional) 

Instructions 

- Pre-heat oven to 180 degrees Celsius. Grease a 6 cup muffin tin.

- Sift together the flour, baking soda, baking powder, salt, and cinnamon.

- Stir in the milk, nut butter, maple syrup, vanilla extract, and mashed banana. Stir until well combined.

- Gently stir in the grated carrot and nuts.

- Evenly spoon the mixture into the 6 muffin cups.

- Top with a few more chopped nuts if desired and bake in oven for 20-25 minutes or until golden brown.

- Let cool slightly and ENJOY!!

Adapted from Food with feeling.com