Zucchini Muffins with Pumpkin Seeds
Description
These Zucchini Muffins with Pumpkin Seeds are the best way to use up your garden zucchini! They’re moist, sweet, and delicious!
Ingredients
| 2 cups (240 g) all-purpose flour |
| 1 teaspoon baking powder |
| 1 teaspoon baking soda |
| 1 teaspoon salt |
| 1 cup (200 g) packed brown sugar |
| ½ cup (125 mL) vegetable oil |
| ½ cup (125 mL) applesauce |
| ½ cup (125 mL) plant milk |
| 1 teaspoon lemon juice |
| 2 cups (200 g) grated zucchini |
| 1/3 cup (50 g) pumpkin seeds |
Directions
- 1
- Preheat the oven to 350°F (180°C).
- 2
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 3
- In a second bowl, use a whisk or hand mixer to beat together the brown sugar, oil, applesauce, milk, and lemon juice until combined. Fold in the grated zucchini until incorporated.
- 4
- Pour the wet ingredients over the dry ingredients and mix to combine.
- 5
- Line a 12-cup circular or rectangular muffin pan with paper cups or grease the cups thoroughly.
- 6
- Divide the batter between the prepared cups. Sprinkle with pumpkin seeds.
- 7
- Bake for 20 to 30 minutes or until a toothpick inserted in the middle comes out clean.
- 8
- Remove from the pan, let cool slightly on a wire rack, then enjoy.
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