Gluten Free Vegan Zucchini Muffins

Name: Gluten Free Vegan Zucchini Muffins
Cook time: 45 min
Total time: 45 min
Yield: 12 servings
Ingredients: 1½ cup (260 g) Grated Zucchini; 1 cup (140 g) brown rice flour; 2 cups (280 g) buckwheat flour; 2¼ tsp baking powder; 2 tsp baking soda; ¾ cup (140 g) coconut sugar; 3 Bananas; 1 cup (250 ml) unsweetened almond milk; ¼ cup (65 ml) extra virgin olive oil

Preheat the oven to 180ºC or 355ºF and lightly grease a 12 cup muffin pan with some coconut oil.

Cook45 min
Total45 min
Serves12
LevelIntermediate

Dairy-Free Gluten-Free Vegan Vegetarian

Ingredients

1½ cup (260 g) Grated Zucchini
1 cup (140 g) brown rice flour
2 cups (280 g) buckwheat flour
2¼ tsp baking powder
2 tsp baking soda
¾ cup (140 g) coconut sugar
3 Bananas
1 cup (250 ml) unsweetened almond milk
¼ cup (65 ml) extra virgin olive oil

Method

Preheat the oven to 180ºC or 355ºF and lightly grease a 12 cup muffin pan with some coconut oil.
Grate the zucchini using a food processor or a grater. Set aside.
Combine the dry ingredients in a bowl (the flours, baking powder and baking soda).
Blend the rest of the ingredients in a blender until smooth.
Combine dry and wet ingredients in the bowl and whisk. Add the grated zucchini and stir.
Scoop the batter into the muffin pan (I use an ice cream scooper to scoop the batter in perfectly, but it’s not necessary).
Bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the muffins to cool for at least 5 minutes before removing them from the muffin pan. Then place on a wire rack to cool completely.