One day, I wanted muffins, I don’t know why, but I did. I hadn’t had muffins in so long. To make muffins dairy-free, substitute milk for water. To make muffins lactose-free, substitute white flour with whole grain flour, whole-wheat flour and milk for water. I had made the muffins semi-lactose-free. I had run out of whole-grains, so I had opted for regular white flour. As good as they were, I wasn’t happy that I didn’t go all the way in getting whole-grains. Next time.
To make these delicious dairy-free & light lactose zucchini muffins, check out the recipe 😋
2 cups all purpose flour
2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 cup water
1 1/4 cups brown sugar
1 cup vegetable oil
1/2 tsp vanilla
1 1/2 cups grated zucchini
Begin by pre-heating the oven at 375 degrees. Place a tiny bit of vegetable oil, and place it in a small bowl. With the oil, lightly grease your muffin tray to prevent any stickiness.
Sift together flour, baking soda, and spices in large bowl. In a second bowl, whisk together brown sugar, eggs, water, oil, and vanilla. Add this mixture to dry ingredients and mix until just moistened. Add grated zucchini and mix well.
Divide batter into greased muffin cups. Bake in 375 degree oven for 25 minutes or until a toothpick comes out clean. Makes 16 muffins.
Number of Servings: 16
These zucchini muffins were soooo good!
Have you tried this recipe? Or, do you have a dairy-free and lactose-free recipe for muffins?
Have a good day!