Blueberry and Zucchini Muffins with Streusel Topping
Sweet and savory flavors of the season shine in these quick easy vegan muffins that are perfect for breakfast or snacking!
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Ingredients
- For the streusel topping:
- 1/2 cup light brown sugar packed
- 1/4 cup vegan butter softened
- 1/4 cup rolled oats
- 1/4 cup all-purpose flour
- For the muffins:
- 1 tablespoon flax seed
- 2 1/2 tablespoons water
- 1 1/2 cups all-purpose flour
- 1/2 cup light brown sugar packed
- 1/4 cup white sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/2 cup olive oil
- 1/4 cup unsweetened almond milk
- 1 flax "egg"
- 1 1/2 teaspoons vanila bean paste
- 1 cup zucchini shredded & excess moisture squeezed out
- 1 cup fresh blueberries
Instructions
- For the streusel topping:
- Into a medium size mixing bowl add brown sugar, butter, oats, and flour. Stir to combine then set aside.
- For the muffins:
- Preheat oven to 350 degrees F and line 12 muffin cups with paper liners or grease with cooking spray.
- Prepare a flax seed "egg" binder by whisking flax seed and water together in a small bowl. Allow to stand 5 minutes; mixture will thicken slightly.
- To a large mixing bowl, add flour, brown sugar, white sugar, baking soda, cinnamon, and salt. Stir to combine.
- To a medium size mixing bowl, add olive oil, almond milk, flax mixture, and vanilla bean paste. Whisk until well combined. Stir into flour mixture.
- Fold blueberries and zucchini into batter.
- Divide batter evenly into 12 muffin cups. Sprinkle with an even layer of streusel topping over each muffin.
- Bake 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Serve warm or room temperature.
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