Raisin Zucchini Muffins Recipe

Name: Raisin Zucchini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons water; 2 tablespoons ground flaxseed; 1 1/2 cups unsweetened almond milk; 1 1/2 cups dark raisins; 1 1/2 cups grated zucchini; 1/3 cup molasses; 1/3 cup Sucanat sugar; 1/4 cup unsweetened applesauce; 1/4 cup melted clarified butter; 3 cups light spelt flour; 1 tablespoon baking powder; 2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1/2 teaspoon sea salt

Servings: persons

6 tablespoons water
2 tablespoons ground flaxseed
1 1/2 cups unsweetened almond milk
1 1/2 cups dark raisins
1 1/2 cups grated zucchini
1/3 cup molasses
1/3 cup Sucanat sugar
1/4 cup unsweetened applesauce
1/4 cup melted clarified butter
3 cups light spelt flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon sea salt

1
Preheat the oven to 375F.
2
Lightly coat a 12-cup muffin pan with vegetable oil or clarified butter, or use a silicone muffin pan or paper liners, and set aside.
3
In a large bowl, combine the water and flaxseed.
4
Stir until well blended and let sit for 10 minutes.
5
Add the milk, raisins, zucchini, molasses, sugar, applesauce, and butter.
6
Stir until well blended.
7
In another large bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
8
Make a well in the center of the dry ingredients.
9
Add the wet ingredients to the dry ingredients and mix well with a spoon just until combined.
10
Divide the batter evenly among the prepared muffin cups.
11
Bake for 35 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
12
Let the muffins cool in the pan for no more than 2 minutes before transferring them to a cooling rack.

1088

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 tablespoons water, 2 tablespoons ground flaxseed, 1 1/2 cups unsweetened almond milk, 1 1/2 cups dark raisins, and more.

Yes, Raisin Zucchini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raisin Zucchini Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions