• Natalie Rivier

Vegan Zucchini Muffins

Updated: Jan 4


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, maple syrup, 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.

5 views0 comments

Recent Posts

See All

One Pan Herbed Chicken and Brussel Sprouts

Ingredients: 3-6 chicken thighs or boneless skinless chicken breasts 3 tablespoons olive oil 1 tablespoon minced garlic 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2