I have been guilty of going to the Chic-Fil-A drive through after taking the kids to gymnastics, or whipping up a batch of tacos from an Old El Paso kit. I would try to lose those extra pounds doing diets involving powdered shakes and soups, or eating Lean Cuisines and drinking diet pop. I knew it wasn't healthy and it nagged at me in the back of my mind, but I was doing what I had to do as a busy mom, right??? Problem is, I still had the extra pounds, was tired and my allergies were kicking my butt.
I had heard about the documentary Forks Over Knives and finally got around to watching it. The case presented and the overwhelming scientific evidence that a whole-foods, plant-based diet can basically save your life really affected me. Especially being high-risk myself with family members from both sides suffering from strokes, diabetes and cardiovascular disease. I decided to give veganism the old college try. I am not saying I am going to have a perfect diet, but I am going to make a real effort to follow a low-fat, vegan diet.
I think my biggest challenge will be getting the kids to have open minds about new foods. They will happily eat a vegetarian corn dog as long as they don't know it is not an actual hot dog in there. I am not making my kids vegan too, but do want to cut out the processed foods from their diets. I figured muffins would be a pretty safe bet for the little ones. They love zucchini bread so I searched for vegan zucchini muffin recipes. Most of them had a lot of oil, but I was able to adapt a recipe for oil-free Chocolate Zucchini Muffins from Happy Herbivore to make these muffins and they turned out FANTASTIC!
LOW FAT VEGAN ZUCCHINI MUFFINS:
- 1 1/4 Cup Whole Wheat Pastry Flour
- 1 1/4 tsp Baking Powder
- 3/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Ground Cinnamon
- 1 Large Banana
- 1/2 Cup Applesauce, Unsweetened
- 1 Cup Raw Sugar
- 1 tsp Vanilla
- 1 Cup Shredded Zucchini (about 1 large zucchini)
- 1/4 Cup Vanilla Rice Milk (or other non-diary milk)
- Mash banana in a large bowl and stir in applesauce. Add sugar and mix well. Add vanilla rice milk, vanilla and zucchini. Stir until well combined.
- In a separate bowl, whisk together dry ingredients (flour, baking powder, baking soda, salt, cinnamon).
- Slowly add dry ingredients to wet and stir until completely moistened.
- Line muffin tin with paper liners and fill 3/4 full.
- Bake in 350 degree oven for about 20 minutes or until toothpick poked in center comes out clean.
Note: These were very sweet so you could probably decrease the amount of sugar to 3/4 cup if desired.
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