Vegan Date, Walnut, And Zucchini Muffins
Can't decide between muffins or doughnuts, have both with these sticky toffee duffins!
Recipe Summary Vegan Date, Walnut, And Zucchini Muffins
I worked this recipe up after we had dairy, egg, almond, and grain allergies. They are delicious! I looked at other basic muffin recipes, adjusted the ingredients to fit our dietary needs, and then experimented with them until I got it just right.Ingredients | Sticky Toffee Muffins Without Dates¼ cup chia seeds1 cup water1 cup cashew flour¼ cup ground flax seed2 tablespoons coconut flour2 tablespoons tapioca starch1 tablespoon ground cinnamon1 teaspoon baking soda½ teaspoon salt1 cup chopped dates1 cup chopped walnuts1 cup shredded zucchini⅓ cup applesauce2 tablespoons coconut oil, melted1 fluid ounce liquid stevia, or to tasteDirectionsPreheat 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.You can substitute almond flour for the cashew nut flour. Or you can use half nut flour and half corn flour (not corn meal).Info | Sticky Toffee Muffins Without Datesprep: 15 mins cook: 30 mins additional: 15 mins total: 1 hr Servings: 12 Yield: 12 servings
TAG : Vegan Date, Walnut, And Zucchini MuffinsBread, Quick Bread Recipes, Zucchini Bread Recipes,