Gluten-Free Vegan Cherry Zucchini Muffins
Ingredients
- 1 zucchini
- 50 ml heatable oil
- 1 tsp apple cider vinegar
- 100g sweetener of choice (e.g., 50g birch sugar & 50ml agave syrup)
- optional: vanilla flavor drops or 1 tsp vanilla extract
- 100 ml soy milk
- 200g gf flour (e.g., 100g oat flour & 100g rice flour)
- 1 egg replacement (e.g., 20g soy flour)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 handful of frozen cherries (pitted)
- 1 pinch of salt
Preparation
Shred the zucchini and press out the water; the final weight should be around 170g.
Add the remaining ingredients and mix to form a dough.
Fill the dough into muffin forms (silicone ones recommended).
Bake in a preheated oven at 180°C (350°F) with upper and lower heat for about 30 minutes, depending on size and oven.
Serve with vanilla soy yogurt and more cherries if desired.
Note: You won't taste the zucchini in the muffins.