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RECIPES: VEGAN OTHERS

ZUCCHINI BREAKFAST MUFFINS

August 06, 2018 by Renee Tavoularis

ZUCCHINI BREAKFAST MUFFINS

These savory breakfast muffins get a nutritional boost from chickpea flour which adds protein as well as beneficial fiber to your morning meal. The grated zucchini not only provides additional nutrients but also keeps these muffins moist and fluffy.

MAKES 8 MUFFINS
45 MINUTES
VEGAN
GLUTEN FREE

Ingredients

1 medium zucchini, grated (about 1 cup)
1 tablespoon flax meal
2 tablespoons water
1 tablespoon apple cider vinegar
1 cup unsweetened nut milk
¾ cup chickpea flour
¼ cup coconut flour
1 tablespoon baking powder
1 teaspoon garlic powder
1 teaspoon sea salt
½ teaspoon black pepper

Instructions

  • Preheat oven to 350F.
  • In a small bowl, whisk together the flax meal and water until combined. Set aside for 10 minutes.
  • After 10 minutes, combine the grated zucchini, flax mixture, apple cider vinegar and nut milk in a medium bowl.
  • In a large bowl, combine the chickpea flour, coconut flour, baking powder, garlic powder, sea salt and black pepper.
  • Pour in the wet ingredients to the dry ingredients and combine well using a spatula or wooden spoon.
  • Line a muffin tin with 8 liners. Place ¼ cup of the muffin mixture in each of the 8 liners. Bake in the oven for 25 - 30 minutes or until muffins seem set and they are golden brown.
  • Let cool for 5 minutes before serving. Store any remaining muffins in an airtight container in the fridge for up to a week.

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