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Vegan Zucchini Muffins

Updated: Nov 15


1 cup spelt flour

1 cup oat flour

1/2 cup ground flax meal

2 tsp. baking powder

2 tsp. baking soda

2 tsp. cinnamon

1 tbsp. ground ginger

1/2 cup coconut oil

3/4 cup maple syrup

3/4 cup almond or rice milk

1 tbsp. vanilla

2 cups shredded zucchini

1/3 cup raw walnuts, chopped


In a medium bowl, whisk together flour, flax meal, baking powder, baking soda, cinnamon, and ginger.  Add oil, agave, almond milk, and vanilla to the dry ingredients and mix until smooth.  Gently fold in zucchini and walnuts.  Pour into greased muffin tins and bake for 30 minutes.  Yields a few more than a dozen.

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