Vegan Date, Walnut, and Zucchini Muffins recipe
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Ingredients
- ¼ cup chia seeds 1 cup water 1 cup cashew flour ¼ cup ground flax seed 2 tablespoons coconut flour 2 tablespoons tapioca starch 1 tablespoon ground cinnamon 1 teaspoon baking soda ½ teaspoon salt 1 cup chopped dates 1 cup chopped walnuts 1 cup shredded zucchini ⅓ cup applesauce 2 tablespoons coconut oil, melted 1 fluid ounce liquid stevia, or to taste
Nutrition Info
- 214.2 caloriescarbohydrate: 19.6 gcholesterol: : -fat: 14.5 gfiber: 4.3 gprotein: 4.5 gsaturatedFat: 3.5 gservingSize: -sodium: 205.3 mgsugar: 10.6 gtransFat: : -unsaturatedFat: : -
Directions Vegan Date, Walnut, and Zucchini Muffins
Directions
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Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
Soak chia seeds in the water in a bowl until thickened and paste-like, 5 to 10 minutes.
Whisk cashew flour, flax seed, coconut flour, tapioca starch, cinnamon, baking soda, and salt together in a bowl. Mix chia seed mixture, dates, walnuts, zucchini, applesauce, coconut oil, and stevia together in a separate bowl, stir into dry mixture until batter is just combined. Spoon batter into the muffin cups.
Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 30 to 35 minutes. Cool muffins in the muffin tin on a wire rack before removing, about 10 minutes, cool another 5 minutes before serving.