Vegan Breakfast Muffins with Zucchini and Corn

These vegan breakfast muffins are a delicious and nutritious way to start your day. They're made with whole wheat flour, zucchini, corn, and applesauce, and they're sweetened with maple syrup. They're also dairy-free and egg-free, so they're perfect for people with allergies or dietary restrictions.

I developed this recipe after years of experimenting with different vegan breakfast recipes. I wanted to create a muffin that was both delicious and nutritious, and that would also be easy to make. After many tries, I finally came up with this recipe, and I'm so happy with how it turned out. These muffins are moist and fluffy, and they have a delicious flavor that everyone will love.

Prep time: 15 | Cook time: 20 | Serves: 6

Ingredients

• 1 cup whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ cup shredded zucchini
• ¼ cup canned corn
• ¼ cup plant-based milk
• ¼ cup applesauce

Instructions

1. Preheat oven to 375°F (190°C).
2. Line a muffin tin with paper liners.
3. In a large bowl, whisk together the flour, baking powder, baking soda, and cinnamon.
4. In a separate bowl, combine the zucchini, corn, plant-based milk, and applesauce.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Fill the prepared muffin cups about ¾ full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

Why It Works

• The combination of whole wheat flour, zucchini, and corn gives these muffins a hearty and satisfying texture.
• The applesauce and maple syrup add sweetness and moisture to the muffins.
• The cinnamon adds a warm and inviting flavor to the muffins.
• These muffins are dairy-free and egg-free, so they're perfect for people with allergies or dietary restrictions.