These not-too-sweet, moist and tender muffins prepared with all whole wheat pastry flours are perfect to make when the always bountiful zucchini is in season.
Chef's notes
* Double the recipe and bake zucchini pistachio bread — use a 9 x 5-inch loaf pan. Bake for 50 to 60 minutes.
Steps
1
Preparing & Baking the Muffins
Ingredients
1 cup almond milk
2 tbsp ground chia seeds
2 cups whole wheat pastry flour
6 tbsp powdered whole cane sugar
6 tbsp powdered coconut sugar
1 tsp baking powder
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp fine sea salt
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/4 cup any neutral vegetable oil
2 tbsp pure maple syrup, Grade A dark or dark amber
1 tbsp apple cider vinegar
1 tbsp pure vanilla extract
1 1/2 cups shredded zucchini, packed
2/3 cup pistachio nut meats, salted or unsalted
Position a rack in upper third of oven and preheat to 375°F (190°C). Oil a standard 12 cup muffin tin.
Pour the almond milk into a medium mixing bowl. Sprinkle the ground chia over the milk and set aside for 5 minutes. Whisk, set aside for an additional 5 minutes.
Whisk, measure and sift together the dry ingredients.
Whisk the chia mixture. Add the oil, maple syrup, vinegar and vanilla and whisk until emulsified.
Pour into the dry ingredients, and whisk until the batter is just barely smooth. Stir the zucchini and pistachios into the batter.
Spoon the batter into the prepared muffin tins, filling each to the top. Bake 17 to 19 minutes or until a tester inserted into the center of a few muffins holds just few crumbs and does not feel gummy.
Remove from the oven and set the tin on a wire rack to cool for 10 minutes. Carefully run a thin knife between the muffins and the inside of the cups. Gently lift each muffin onto the rack to cool completely.
If desired, brush with maple syrup and top with a few chopped pistachios.
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