The other day while looking for a healthy dessert recipe, I chanced upon Pranin’s Matcha Zucchini Muffins recipe. I baked a batch of the muffins and thought it’d be good to share my experience! Also, Pranin, if you ever came across this post, your PureFood A to Z is amazing! :)))
(My muffins sprinkled with chia seeds)
The ingredients are all easy to get and combining them was easy. I had a hard time figuring out if the muffins were fully baked, as I really couldn’t tell! They came out still moist for the first 20 minutes (recipe calls for 18-20 minutes) and I ended up baking them for another additional 20 minutes.
Nope, the ovomaltine spread did not get added into my bowl of greens.
It was definitely a healthy option for you healthy lover out there. Unfortunately for me, it was definitely too bland for my liking plus the muffins crumbled to pieces when I removed the cupcake liners….
Here’s what I will do differently the next time I bake them again:
– Add more chocolate chips and vegan butter / brown sugar/ apple sauce etc. to sweeten them up. The muffins definitely tasted more like a green meal for me with all the zucchinis. (I wrote this last night and actually wrote suchinnnis instead haha)
– Add their A-Z Powder to the ingredient list because what’s healthy without vitamins? *wink
– Add dates to see if they could keep the muffins from crumbling and falling apart.
– Make sure I actually have baking soda…Maybe it is one of the factors why the muffins crumble? Hmm…
See below for the recipe or you can also visit their website here.
- 1 2/3 cups coconut flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda – I replaced this with additional 3-4tsp of baking powder
- 1 tablespoon organic matcha powder
- 1 teaspoon Cinnamon
- 1/2 teaspoon salt
- 1 flax egg – Used an Omega-3 Egg
- 1/2 cup maple syrup or honey – Used Honey
- 1/2 cup non-dairy milk – Used Almond Milk
- 1/4 cup coconut oil, melted
- 1 teaspoon Vanilla extract – Unfortunately ran out of Vanilla extract so I used none. 🙁
- 1 1/2 cups grated zucchini
- 1/3 cup gluten-free oats
- 1/3 cup Carob chips or Vegan dark chocolate chips or Raw Cacao Nibs optional
- Heat oven to 350°F Prepare a 12-cup muffin pan by using coconut oil to grease
- In a large mixing bowl, whisk together flour, baking powder, baking soda, matcha, cinnamon and salt until combined. Add in other optional ingredients at this point (if they are dry ingredients.)
- In a separate bowl, whisk together flax egg, maple syrup, non dairy milk, coconut oil and vanilla extract.
- Pour the wet mixture into the dry ingredient mixture, and stir with a spoon until just combined. Make sure to not overmix.
- Before adding in the grated zucchini, wrap it in a towel and squish it. This is to take out the excess moisture. Once this is done, stir in the zucchini and oats until just combined.
- Portion the batter evenly between 12 baking cups. Optional: For added nutrition and crunchy texture sprinkle extra oats on top of each. You can also sprinkle chia, hemp or flax seeds on top if you wish.
- Bake for 18-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Transfer pan to a cooling rack, then serve the muffins warm.