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Gluten-Free Vegan Zucchini Muffins

Name: Gluten-Free Vegan Zucchini Muffins
Ingredients: 1/3 C @sunfood ground flax; 2 C @bobsredmill GF 1:1 flour; 1/4 C @bobsredmill GF rolled oats; 1.5 tsp baking soda; 1.5 tsp baking powder; 2 tsp cinnamon; 1/2 tsp nutmeg; 1/2 tsp salt; 1/4 C @navitas hemp seeds; 1/2 C @wholesomesweet coconut sugar; 1/2 C chopped pecans; 2 medium zucchinis, grated; 1 ripe banana, mashed; 1/2 C unsweetened apple sauce; 1 TBSP @simplyorganicfoods Madagascar Vanilla; 3/4 C @addjoi almond milk

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Jackie Akerberg

307 recipes

Ingredients

1/3 C @sunfood ground flax
2 C @bobsredmill GF 1:1 flour
1/4 C @bobsredmill GF rolled oats
1.5 tsp baking soda
1.5 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4 C @navitas hemp seeds
1/2 C @wholesomesweet coconut sugar
1/2 C chopped pecans
2 medium zucchinis, grated
1 ripe banana, mashed
1/2 C unsweetened apple sauce
1 TBSP @simplyorganicfoods Madagascar Vanilla
3/4 C @addjoi almond milk

Preparation

Combine all dry ingredients in a large mixing bowl. Make a well.
Add in remaining ingredients and mix well to combine!
Separate into 3 bowls. In one add fresh blueberries, and in another add @lilys_sweets keto chocolate chips.
Preheat oven to 375. Lightly spray a muffin tin with coconut oil. Fill each cup 3/4 of the way up and top with extra chocolate chips/berries/oats.
Bake for 8-10 minutes! Serve warm with a spread of @miyokoscreamery butter.
Store in air-tight container in fridge or freeze!

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