Servings: 10-12 muffins
Prep Time: 30 minutes
Cook Time 20 minutes
Our family is always looking for recipes without eggs. We love this muffin recipe. Please do not squeeze all of the water out of the zucchini. It will make the muffins too dry if you do so.
Our family has tried many different vegan and gluten free versions of zucchini muffins. We have combined a few to create this one.
On a side note, our family is not a fan of the flaxseed eggs. We instead put the flaxseed in the dry ingredients.
Ingredients
- Dry Ingredients
- 2 cups of gluten-free flour (I like King Arthur)
- 1.5 tsp of baking powder
- 0.5 tsp of baking soda
- 0.5 tsp of cinnamon
- 0.5 tsp of sea salt
- Wet Ingredients
- ¼ cup of Califia Organic Almond Milk Unsweetened
- 1.5 cups of grated zucchini (about 1 large zucchini) (remove about 80% of the liquid from the zucchini. I use paper towels.)
- ¼ cup avocado oil
- 1 tsp of vanilla extract
Instructions
- Preheat the oven to 350 degrees
- Line a muffin tin with 12 liners
- If you want to prepare the flax egg, add the 2 ingredients and set aside. This will thicken. (I skip this step and add the ground flax seed to the dry ingredients and I skip the warm water.)
- Place the grated zucchini in a large bowl and stir in the coconut sugar, organic almond milk, avocado oil, and vanilla.
- Sift the gluten-free flour, baking soda, baking powder, cinnamon, and salt into the large bowl with the wet ingredients.
- Stir until combine, being careful not to over stir. The batter will be thick.
- Fold in the mini chocolate chips. (I like to use Enjoy Life’s mini chocolate chips.)
- I use an ice cream scoop to transfer the batter to the lined muffin tins.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool for a few minutes and enjoy!!
