(Recipe courtesy of: Fatfree Vegan Kitchen)
Zucchini Muffins with Cinnamon-Crumb Topping
There's just a little bit of margarine in the crumb topping which, divided over 12 muffins, doesn't even affect the fat count. But leave it off if you want--or double it, if you're feeling decadent.
2 cups white whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup sugar
1/4 cup raisins
1/4 cup chopped walnuts (optional)
1 1/2 teaspoons Ener-G egg replacer
2 tablespoons water
1 1/4 cup shredded zucchini, packed
1 tablespoon lemon zest
1 teaspoon lemon juice
1 tablespoon agave nectar (or other liquid sweetener)
1 1/4 cups fat-free soymilk or other non-dairy milk
Optional Cinnamon Crumb Topping:
1 teaspoon margarine
1/2 tablespoon demerara sugar
1/2 tablespoon flour
1/4 teaspoon cinnamon
(Use a fork to combine until crumbly.)
Preheat oven to 400 F. Line a muffin pan with paper or silicone liners or spray well with non-stick spray.
Line a large mixing bowl, combine the dry ingredients. In a medium bowl, whisk the Ener-G egg replacer powder with the water until foamy. Add the remaining wet ingredients and stir to combine.
Add the wet ingredients to the dry and stir just until combined. Do not over-stir. Batter will be very heavy. Spoon into muffin cups, dividing batter equally among the cups. Sprinkle the center of each muffin with a little Cinnamon Crumb Topping, if desired, and bake until a toothpick comes out clean, about 20 minutes.