A Basket of Muffins
Ingredients
- 1 cup all purpose flour
- 1 cup chickpea flour
- 2 tbsp flaxmeal
- 6 tbsp water
- 2 tsp vanilla extract
- 3/4 cup almond milk or soy milk
- 1/4 cup maple syrup
- 8 medjool dates
- 1/2 cup hot water
- 2 cups grated zucchini
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 cup melted coconut oil
Preparation
Preheat oven to 350° F. Prep your flax egg by mixing together 2 tbsp flaxmeal and 6 tbsp water
Boil 1/2 cup water and place dates in the por after it’s been removed from the heat. Let soak for 10 minutes
Grate enough zucchini for 2 cups worth. Set aside
Add dates along with the water they are soaking in into a blender. Blend until smooth and add to mixing bowl
Melt coconut oil and add to mixing bowl along with vanilla extract, blender dates, maple syrup, plant-based milk and flax egg. Mix well with a whisk
Add dry ingredients to another bowl and mix well before adding to main mixing bowl. When mixing fry and wet ingredients together avoid over mixing
Fold in grated zucchini at the end and then pour into muffin tray! Bake for 20 minutes at 350. Check with a toothpick before deciding to take it out! Let cool off for 10 minutes and enjoy
