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 calories
carbohydrate: 19.6 g
cholesterol: : -
fat: 14.5 g
fiber: 4.3 g
protein: 4.5 g
saturatedFat: 3.5 g
servingSize: -
sodium: 205.3 mg
sugar: 10.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.

  2. Soak chia seeds in the water in a bowl until thickened and paste-like, 5 to 10 minutes.

  3. 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.

  4. 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.

Recipe Yield

12 servings

Recipe Note

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.

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