Vegan Zucchini Muffins (GF)
Here’s one of my favorite recipes, I love eating these muffins as a treat (or a as a post-run snack!). Not only are they super easy to make, but they are made with buckwheat flour, which is gluten-free, rich in fiber, protein, vitamins and minerals, as well as antioxidants. You can read more about the wonderful benefits of buckwheat here.
Ingredients:
1 1/2 c grated zucchini
Dry ingredients:
1 cup oat flour
2 cups buckwheat flour
2 1/4 tsp baking powder
2 tsp baking soda
Wet ingredients:
3/4 cup coconut sugar
1 cup nut milk (I use oat milk)
1/4 cup extra virgin oil
3 medium bananas
Directions:
Preheat Oven 350 F and lightly grease a 12 cup muffin pan (I spray mine with olive oil).
Grate the zucchini and set aside.
Combine the dry ingredients in a bowl and set aside.
Blend the wet ingredients in a blender.
Combine the dry and wet ingredients and fold the grated zucchini. Mix well until they’re fully incorporated.
Fill the muffin pans with batter.
Bake muffins for 20-22 minutes (or until a toothpick inserted into the center comes out clean). Remove from the oven and let them cool in the pan for about 5 minutes. Transfer them out from the pan and let them cool completely before enjoying.
*Recipe modified from Simple Vegan blog
