ZUCCHINI BREAKFAST MUFFINS

August 06, 2018 by Renee Tavoularis

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.