Zucchini is what every vegetable lives its whole life striving to be.
Versatile. Tasty. Inexpensive. Charming. Easy on the eyes. Easy on the nose.
It's kind of weird because while zucchini tastes mighty fine on its own, you can pretty much shove it into anything you please without ever noticing it was even there. It's quite the surreptitious green veg if I do say so myself.
I know you've heard of "zoats." The health junkie world has gone bonkerpants over fluffing up their oatmeal with zucchini galore. Must be a millennial thing. Did you know you can even freeze zuch slices and toss them in your smoothie for extra creaminess?
But wait, there's more.
You can put it into muffins. Duh. BUT NOT JUST THE SWEET KIND, YO.
If you've read my blog for longer than eleven seconds, you probably know that I have a mild [yet serious] almond meal obsession. Hence: Blue Diamond sriracha almond meal.
Because like, why the heck not?
Raise your hand if you think flour made of sriracha spiced almonds doesn't sound like the best idea since legalizing same sex marriage. I don't see any hands. Yeah, I thought so.
I'm proud of the boldness of these almonds like I'm proud of the boldness of progressive America. Cue the Lee Greenwood.
But seriously. I'm proud to watch history in the making, to live in a country where outlawing same sex marriage is a thing of the past. I'm proud that we as a country recognize that the world is not flat, that woman do indeed deserve to vote, and that it's the constitutional right of ALL people to love who they want to love.
And if that person resembles a jazzed up savory muffin loaded with oodles of zucchini, then so be it.
...because I kind of wanna marry these. Love wins!
Print
Savory Vegan Zucchini Muffins
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 12 1x
- Category: Snacks
- Method: Oven
- Cuisine: Snack
- Diet: Vegan
Description
A delightful savory spin on the classic zucchini muffin, free of butter and refined flour!
Ingredients
- 2 tbsp ground flaxseed + 6 tbsp water (or 2 eggs)
- 1 medium zucchini, grated + water squeezed out
- ¼ cup chopped green onions
- 1 cup oat flour
- ½ cup almond flour
- ½ cup Sriracha Blue Diamond Almonds, ground into flour
- 2 tbsp nutritional yeast
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp garlic powder
- ½ tsp salt
- Fresh ground pepper
- ½ cup unsweetened almond milk
- 3 tbsp coconut oil, melted
Instructions
- Preheat oven to 400F. Spray a muffin tin with cooking spray and set aside.
- Whisk together flax and water in a small bowl. Set aside to "gel."
- Chop ends off and grate zucchini. Place in a strainer or seive to drain.
- Place sriracha almonds in food processor or blender (I used my nutribullet) and pulse until a flour is formed. Don't over-process or the mixture will become too moist. You can also pulse oats to make oat flour if you don't have pre-made oat flour.)
- Place oat flour, almond flour, sriracha almond flour, nutritional yeast, baking powder, baking soda, garlic powder, salt, and a few grinds of pepper in a large bowl. Stir to combine. If you need to use your fingers to break up the almond meal, that's fine!
- Add flax mixture, almond milk, and coconut oil. Stir until just combined. Use your hands to squeeze out any extra water from the zucchini. Fold in zucchini and green onions.
- Spoon into muffin tin. Bake for 30-35 minutes, or until a knife inserted into the center comes out clean. Store in an air-tight container in the refrigerator.
This post is sponsored by Blue Diamond Almonds. Thanks for supporting the brands that make Hummusapien possible!
Marta Calleja says
Did anyone notice ingredients call for coconut oil and instructions say add coconut milk?
I made this using oil and it was very heavy and hardly rose at all.
Which is it suppose to be
Alexis Joseph says
Fixed! Oil is correct, they're definitely more of a dense versus fluffy muffin!
Ari says
These were great! A few mods: I used fresh garlic instead of powder, exclusively sriracha almond flour, more spring onions and olive oil instead of coconut. They came out delicious! I made a little vegan sriracha compound butter to spread on them also. If you like spicy, this recipe is quite mild so you might want to add a little chilli powder. Also increase the salt a bit.
Alexis Joseph says
Love those subs, Ari!
Ellie Paterson says
How would this be served cold? Maybe with vegan sour cream? Can I put in a little wheat flour instead of the almond flour? I need to make a large quantity for a fundraiser. Thank you! Sounds delicious!
Alexis says
I've never tried them with wheat flour so I can't vouch for the results. Almond flour is a lot more moist so they may be dry? I would serve them room temp versus cold. Enjoy!
Sim says
Tried these today for lunch along with a salad, but with a few variations. Used carrots & coriander instead of zucchini & green onions .
Used 5 cereal flour instead of oat flour & almond flour. As I had that on hand. Also, did not have coconut oil so used regular olive oil instead.
Texture wise, it came out very moist & I was very happy with the outcome (I’ve been wanting to try savoury muffins since a looong time but did not have an apt recipe. Thanks to you, I could experiment).
However, taste wise, they had a little bitter taste. Could not enjoy them on its own so had to mix it with the salad. Mostly the top was a bit bitter, as though a little burnt taste. Any suggestions pls ? ?
Alexis says
Hi there! Likely that was a result of your variations as the original recipe doesn’t have any bitterness. Sorry!
Lorelle says
These are great! So easy to make too. I want to make them for my little brother who has type 1 diabetes, could i please have the nutrition info for one muffin? I'm hoping this is something he can eat as a snack and not have to worry about injecting insulin afterwards!
Leanne says
I live in Australia and can't get hold of Sriracha Almonds 🙁 Do you think I could sub with normal roasted almonds and a 1/2 tsp sriracha added to the almond mix before incorporating to the dry mix?
Alexis says
LOVE AND ZUCCHINI FO LYFE!
Alexis says
Bahaha best comment evaaaa!
Alexis says
Give them a try! I think you'll be pleasantly surprised.
courtney says
yayayayya thanks for promoting zukes AND the awesomeness of SCOTUS and their decision! huzzah!
Angela says
You are so right, zucchini is such a versatile vegetable, and great call on the sriracha almond meal... I would have never thought of that! On another note, I totally agree with legalizing same sex marriage... it is soo good to see that our country is becoming more accepting, and letting people live their life the way they want to. It is sad that it took us this long, but I am glad I get to live to see the change.
Rachel @ athletic avocado says
zucchini bread is my fav! Love how you added the sriracha almonds to these! Looks amazing 🙂
Catherine Jackson says
These sound awesome! I love savory things 🙂 I also appreciate your comments on the current events. It is nice to hear positive comments from any side and I live that you shared your opinion!
Catherine Jackson says
Just made these, but I replaced the siracha almonds with regular blue diamond almonds and upped some of the seasonings because I'm not a fan of spicy siracha (I think I'm the only one). They were amazing though! So moist! I'm enjoying one with some chilled avocado cucumber soup right now:)
Alexis says
That sounds just perfect! Aren't they the moistest? I've been having them for a snack every day. Thrilled that you enjoyed them!