Vegan Zucchini Muffins by Bitchy Vegan Homo [EXCLUSIVE RECIPE]

As a special favor to The Buckeye Flame, Bitchy Vegan Homo himself Dave Huffman has provided us with an exclusive recipe. These Vegan Zucchini Muffins are sure to dazzle your next post-pandemic brunch or just be there for you to enjoy at your leisure.

Vegan Zucchini Muffins

Makes 8 muffins

Dry Ingredients:

• 10 oz flour (about 2 cups)
• 1 Tbsp baking powder
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/8 tsp ground cloves

Wet Ingredients

• 7 oz brown sugar (about 1 cup)
• 3/4 cup soy milk
• 1/3 cup oil
• 1 tsp vanilla
• 2 Tbsp ground flax seed
• 6 Tbsp water
• 1 1/2 cup grated zucchini 

Directions:

1. Preheat the oven to 350° F.
2.  Spray with Pam or well-grease a muffin tin.
3. In a large bowl combine the flour, baking powder, baking soda, cinnamon, ginger, salt and cloves and whisk together. Set aside.
4. In a small bowl add the water and flax seed. Stir and set aside to allow the flax gel up a bit to be used as the egg replacer. Set aside.
5. In a medium bowl combine the brown sugar, soy milk, oil and vanilla. Mix together with a whisk until well combined.
6. Add the flax seed mixture and grated zucchini to the wet ingredients and stir to combine.
7. Add the wet ingredients to the dry and mix until just combined. Do not over-mix!
8. Fill each muffin tin to the top so you’ll have a nice “muffin top” when they bake. (Note that this recipe will make 8 muffins so you’ll have some empty spots in your tin. This doesn’t mean that you’re inadequate. I mean, it also doesn’t mean that you aren’t inadequate but that has nothing to due with muffin tin capacity.)
9. Bake at 350° for 23 minutes. Test the muffins with a toothpick to see if they are done. If the toothpick doesn’t come out clean, bake for a few more minutes and test again.
10. Remove the muffins from the tin immediately (and carefully). Cool the muffins completely on a wire rack.
11. Enjoy.