I was craving warm fall flavors and came up with this recipe – a vegan friendly muffin packed full of goodness!If you love zucchini, sweet potatoes and cranberries you will love this muffin.
Fall Harvest Muffins
- ¾ cup sweet potato purée (Organic Sweet Potato Puree)
- ¼ cup vegetable oil
- 1 1/3 cups granulated sugar
- 2 Tbsp ground flax-seed meal
- 6 Tbsp cool water
- 2 tsp pure vanilla extract
- 3 cups grated zucchini (3 to 4 small ones)
- 2 tsp baking soda
- 1/16 tsp (pinch) kosher salt
- 3 cups all-purpose flour
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup raw walnuts, chopped finely
- 1 cup dried cranberries
Preheat the oven to 350° and spray two 12 count muffin tins with cooking spray.
In a large mixing bowl whisk the sweet potato through vanilla together until smooth, add in the zucchini and stir well. Sprinkle the baking soda and salt on top, stir in.
Whisk the flour, cinnamon and nutmeg together in a small mixing bowl, add to the wet and stir until just mixed. Add in the nuts and cranberries, stir in.
Divide the batter evenly between the prepared tins (they will be mostly full) and bake for 25 to 30 minutes, till the muffins are golden brown and a toothpick comes out clean. (Mine took 30 minutes)
Let cool for a couple of minutes and then pop out to finish on a cooling rack.
Makes 24 muffins.