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 and 50ml agave syrup)
- optional: vanilla flavor drops or 1 tsp vanilla extract
- 100 ml soy milk
- 200g gf flour (e.g., 100g oat flour and 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 until it weighs about 170g.
Add the rest of the 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 approximately 30 minutes, depending on size and oven.
Tips
The zucchini is not detectable in the taste.
Serve with vanilla soy yogurt and additional cherries.
