Exploits of a Vegan Wannabe

You can frequently gauge the  weather in Michigan by what is coming out of our kitchen. Yesterday I baked both cookies and muffins. Autumn has collided with my dream of an everlasting summer. So I did what any summer loving, cold fearing person would do….turned on the oven and began to bake.

I bought some locally grown zucchini and raw walnuts because they are such an undeniable match. I added dried currants that are both sweet and a tad bit tart. They have a flavor uniquely their own.

I decided to create mini dessert muffins so you could easily have 4 or 5 at a time without attracting any attention. I paired it with a Maple Cream Cheese that catapulted these fruit and veggie laden nuggets to dessert status. They are sweet without sugar, moist without oil and decadent without a doubt.

Zucchini Currant Walnut Muffins w/Maple Cream Cheese

Originally from the Engine 2 Diet and modified by: S. Duquet

Ingredients

3 very ripe bananas

1 3/4 C shredded zucchini (approx 2 small whole)

Juice of 1 lemon

1 tsp pumpkin pie spice ( My go to spice blend for baking because it contains clove, cinnamon and nutmeg, all in one shot)

3 C  oat bran

4 tsp ground flax seed

1 tsp baking powder

1/2 tsp salt

4 Tbsp maple syrup

3/4 C water

1/2 rough chopped walnuts

1/4 C dried currants

Maple Cream Cheese Ingredients

8 oz container of vegan cream cheese. (I used Tofutti)

1 tsp Pumpkin Pie Spice

4 Tbsp Maple Syrup

Make It Happen

~Take cream cheese out of fridge and set aside to soften

~Preheat oven to 375 degrees.

~Mash bananas leaving chunks for texture. Add shredded zucchini, lemon juice, water, nuts and currants and combine.

~ Combine the dry ingredients in a separate large bowl.

~Add dry ingredients to the wet and combine.

~Pour mixture  into sprayed mini muffin tins and bake in 375 degree oven for approx 28 minutes or until tops are crispy and golden brown. You can do the toothpick test but remember the muffins are really wet and moist inside even when cooked. This will also make larger muffins or one large bread by extending cooking time.  For bread extend time to approx 55 minutes or until top is golden brown.

~Put cream cheese into a large bowl.

~Add syrup and Pumpkin Pie Spice

~Blend with hand mixer for a creamy texture.

~Cover and refrigerate until time to indulge.

The Maple Cream Cheese is so good that you may want to put it on anything that isn’t tied down.

This muffin recipe is based on the Mighty Muffin recipe that I have share with you before. The fun thing is that I keep shuffling ingredients around to create different tastes, breads or muffins. Best of all oat bran, one of the main ingredients is inexpensive and can be found at most bulk food stores, making this a low investment muffin with a delicious return.

Have a delicious day.

Tags: 30 day challenge, compassionate eating, dairy free, Engine 2 Diet, going veg, Meatless Monday recipe, plant based diet, trying vegan, trying vegetarian, vegan challenge, vegan dessert, vegan experience, vegan maple cream cheese, vegan quick bread, vegan wannabe, vegan zucchini bread, vegetarian brunch, zucchini currant walnut mini muffns