Fluffy Vegan Zucchini Muffins
Ingredients
- 2 flax eggs (2 tbsp ground flax + 5 tbsp water)
- 2 cups grated zucchini (~2 small-med zucchini)
- 2 cups flour (I used 1 cup oat flour + 1/2 cup all purpose + 1/2 cup Okara flour— thx @renewalmill for sending!)
- 1/2 cup applesauce
- 1/2 cup maple syrup
- 1 tsp baking soda
- 2 tsp baking powder
- sprinkle of cinnamon + vanilla extract
- dash of salt
- 1/2 cup chocolate chips (@traderjoes semisweet choco chips)
- 1/2 cup crushed walnuts
Preparation
Preheat oven to 350°F. Mix the flax egg and set aside.
Meanwhile, grate the zucchini and squeeze out excess water just slightly so it isn’t super wet.
In a bowl, mix together the applesauce, flax egg, and maple syrup.
Then whisk in the baking powder, baking soda, vanilla, cinnamon, and salt.
Fold in the grated zucchini.
Slowly add in the flours and mix it all together.
Fold in the walnuts and chocolate chips.
Spray a muffin tin and fill 11 muffins until almost the top.
Bake for 28-32 minutes until tops are golden and a knife comes out clean from the middle.
Let them cool completely and enjoy.
