Zucchini Walnut Muffins
These zucchini walnut muffins are a moist and nutty treat that combines healthy ingredients like zucchini, walnuts, and dates for a naturally sweet snack. Perfect for breakfast or as a guilt-free dessert, these vegan zucchini muffins are a great addition to any healthy muffin recipes vegan repertoire.
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
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-muffin tin with paper liners.
- In a small bowl, combine the chia seeds and water. Let them soak for 5-10 minutes until thickened into a gel-like consistency.
- In a large mixing bowl, whisk together the cashew flour, ground flaxseed, coconut flour, tapioca starch, cinnamon, baking soda, and salt.
- In another bowl, mix the chia seed mixture with the dates, walnuts, shredded zucchini, applesauce, melted coconut oil, and stevia.
- Combine the wet ingredients with the dry ingredients, stirring just until the batter comes together. Be careful not to overmix.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack. Allow an additional 5 minutes to cool before serving.
Notes
Optional recipe notes or tips.