I never thought I’d convince my husband to go dairy-free and meat-free. These dairy free Zucchini Muffins have made the transition incredibly easier.
Let me back up. I actually wasn’t the one to convince my husband of going plant-based. Have I talked to him about it? Yes. Have I asked if he’d be willing? Yes. Was he? No. The man is made of meat and cheese. His ideal meal when we got married (before he was introduced to my fine cooking) was a sandwich layered with lunch meat, bacon, lettuce, tomato, red onion and topped with the sharpest of sharp, Tillamook Cheddar Cheese. Chili night at our house should actually be called cheese and sour cream night because his ratios to chili to dairy is 1:1.
Sorry honey, does it sound like I’m throwing you under the bus? Maybe I am just a little bitter that it wasn’t I who convinced him to try a plant-based diet for 30 days. It was Jim. Holly’s husband. He said his reasoning was because it would be a competition with Jim and that he needed someone to push him. I guess accountability is a good thing. [insert eye roll here]
As the day drew near for us to start, which actually happened to be the day we got back from our California vacation, he was slowly starting to regret his decision. But I’ve kept pushing him all along the way. In fact, a few nights ago he had his first black bean burger. He took one bite and said, “okay, this is just wrong. This should be meat.” Last night we devoured lentil tacos. We probably ate more than we should have but justified it because it was all whole food! And surprisingly, my picky eaters devoured their tacos too! I’m not sure what’s happening to us. I mean, it has only been 4 days.
Now, while we can’t officially call these “plant-based” because of the coconut oil they contain, they are considered vegan and vegetarian, right Holly? Holly is our plant-based guru around here! Usually when you have a muffin that contains all wheat, they can be on the dry side. But the combination of oil, applesauce and mounds of zucchini make these muffins absolutely delectable, that even my husband, who is made of meat and cheese and is navigating his way through a vegetarian diet, loves them. And you will too!
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Dairy Free Zucchini Muffins
These healthy, dairy free Zucchini Muffins are the perfect recipe to kickoff fall baking. Your family will love these delicious muffins! They are perfect for sharing!
- 1¾ cup white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1½ teaspoon pumpkin pie spice
- ¾ turbinado sugar
- ¾ cup coconut melted oil
- ¾ cup room temperature applesauce
- 1 Tablespoon vanilla
- 2 cups grated zucchini
- 1 cup chopped walnuts
- In a medium bowl, whisk together dry ingredients.
- In a large bowl, beat together sugar and oil.
- Mix in apple sauce and vanilla.
- Slowly pour dry ingredients to wet and mix on low until batter is well combined.
- Stir in zucchini and walnuts.
- Line a muffin tin with wrappers and fill each to half full.
- Bake at 400 for 15 minutes or until a toothpick inserted comes out clean. (Bake for 25 minutes if making jumbo muffins)
- Let cool before serving.