★☆ If you’d like to transform the zucchini loaf cake into individual almond flour zucchini muffins: Scoop the batter into a 12-cup muffin tin lined with parchment paper cupcake liners. In a large bowl, whisk the chickpea flour, flaxseed meal, coconut sugar, cinnamon, ginger, baking soda and salt, breaking up any and all lumps in the chickpea flour… Remove the muffins from the tray and transfer to a wire cooling rack to cool. I don’t recommend coconut flour … In a medium bowl, whisk together all the dry ingredients. I just found myself with a few extra zucchinis, decided to make muffins… These zucchini muffins are both Paleo and vegan, which means they're gluten-free, grain-free, dairy-free, and egg-free! ; If you would rather not use honey, you could probably leave it out all together for a less-sweet muffin, or try maple syrup in its place. Comment Policy: Your feedback is really appreciated! Paper liners. Shred your zucchini in a food processor or with a grater and add to the mixing bowl. Thanks for the great recipe! ★☆ Add the olive oil, vanilla, soy milk and apple cider vinegar to the mixing bowl along with your flax egg. Mix together flour, almond flour, baking powder and soda, cinnamon and nutmeg. Comment document.getElementById("comment").setAttribute( "id", "a9ee4d9f0fa37b03bff09926d9cd6988" );document.getElementById("deb161e800").setAttribute( "id", "comment" ); Hi I’m Alison Andrews! In a separate bowl, whisk together the milk and apple cider vinegar (to make buttermilk) and let sit for 5 minutes. Rude or insulting comments will not be accepted. And now I’m going to include a batter shot below that is not super pretty looking, but I had to show it so you can see how thick this batter is. Set aside. Cook for 20 minutes. Preheat oven to 350°F. I recommend Bob’s Red Mill 1:1 baking flour. Vegan Zucchini Bread Ingredients. These vegan zucchini muffins are ultra moist thanks to the shredded zucchini … Step 3. You’ll get an awesome (free) recipe ebook containing 10 vegan dinner recipes from the blog and you’ll be the first to know when new recipes are posted! Keto zucchini muffins or almond flour zucchini muffins, call them as you like, are the most delicious moist sweet breakfast muffins!. Sift the flour into a mixing bowl and add the white and brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt. Almond Flour: high in healthy fats and protein, also helps to give a soft, tender texture to baked goods; Flaxseed Meal: high in healthy, omega-3 fats, high in fiber, helps improve digestion and acts as the egg in this recipe; Banana: great source of potassium, also very naturally sweet so it helps you reduce the other sugars you're using Spoon the batter into the muffin form and place in the oven. Stir until just combined. About Me →. They came out fabulous! Baked for exactly 35 mins. Which is why weighing is often a very good idea for accuracy. I’m not vegan but made them to share and they might be the best muffins I’ve ever made! … Working with almond flour is a snap, because no gums are starches are needed to hold everything together! Please do us a favor and rate the recipe as well as this really helps us! Healthy Paleo Chocolate Zucchini Bread Muffins made with all vegan and gluten-free ingredients. Seriously, I have my blog content planned out for the next five months and nowhere was I planning zucchini muffins. Gluten-free “flours” like oat flour and almond meal keep these GF-friendly. For these zucchini muffins, we use gluten free all purpose and almond flour. Muffins are done when a toothpick comes out clean. Place muffin liners into a 12-cup muffin pan. Zucchini season y’all. *You’ll need about 2-3 small zucchinis for 1 cup of shredded zucchini. Well the answer is – they provide heaps of moisture, without adding flavor! Ever since making that Paleo Banana Zucchini Bread last week, I have been craving more and more zucchini bread recipes. Rude or insulting comments will not be accepted. Besides being gluten-free and vegan, these muffins are also extremely low in sugar with just a few tablespoons of natural sweetener – such as agave or maple syrup. Shh, no one has to know they're healthy! I love all of the bakeware from this brand. These vegan muffins are moist, filling super easy to make, and fabulous either as is or spread with some vegan butter. And they’re insanely moist and flavorful thanks to … So happy to hear that Danielle! ★☆ How to make these Gluten-Free Vegan Chocolate Zucchini Muffins. Your feedback is really appreciated! Using a grater or food processor, shred zucchini and summer squash. Scroll down to the bottom of the post for the full recipe. The batter will be thick and clumpy (due to the zucchini). Melt the coconut oil in a small pan and add the chocolate, stir until melted. These Almond Flour Chocolate Chip Zucchini Muffins are fluffy, moist, and the easiest muffin recipe to make ever!! If you need to use your fingers to break up the almond meal, that’s fine! But no, it is supposed to be super thick. I don’t know what happened, these vegan double chocolate zucchini muffins just came out of nowhere. Mix chia seed mixture, dates, walnuts, zucchini, applesauce, coconut oil, and … Zucchini Nut Muffins-Add 1/4 cup of chopped nuts of your to the batter. And if you’re wondering: why the heck use zucchini in baked goods? Stir to combine. Perfectly pumpkin-y, low carb, mega moist, and healthy too, these almond flour pumpkin muffins are waiting to be a part of your fall! Perfectly tender with just the right amount of cinnamony goodness, these Vegan Zucchini Muffins are summer-loving in every bite. If you did accidentally use too much flour then your batter will be too thick to mix and you’ll need to compensate with a bit more liquid, but I’m hoping you’ll weigh the flour so that won’t happen and you’ll get a consistent result. I haven’t tried these with coconut flour, but grain free flours tend to make muffins and cakes heavier and more dense. Of course if you have a nut allergy you can just leave them out or add in some raisins! Our garden inspired my first post. You can grate it by hand but it would take much longer. Bake in a preheated 350 degree oven for 30-35 minutes, or until the center springs back to the touch. Almond flour adds a bit more moisture and prevents the gluten free flour from making these muffins dense and gummy. Preheat oven to 350F. Instructions. Please do us a favor and rate the recipe as well as this really helps us! Vegan Lemon Zucchini Muffins Ingredients. The zucchini cooks down so that there’s almost no trace of it in the final product (okay yes you can see a tiny bit of green in these muffins, but trust me they don’t taste like green vegetables!). Almond Flour Muffins Nutrition (per muffin): Calories: 189, Fat: 13g, Carbohydrates: 15g, Fiber: 3g, Protein: 7g. If you can’t have oats, brown or white rice flour … Ground walnuts in nut grinder. Almond Flour Zucchini Muffins - pumpkinandpeanutbutter Hi! Pour the wet ingredients into the dry ingredients and mix until just combined. Bake at 425 for 5 minutes, then turn the oven down to 350 (without opening the door) and continue to bake for 15-20 more minutes. It’s so handy … *I often like using a high quality olive oil in baking but you can switch for a different vegetable oil if you prefer. Prep: Preheat the oven to 350F and grease or line a 12-muffin tin. Required fields are marked *, Rate this recipe Mix dry ingredients together in a large bowl: flours, baking powder, salt, and cinnamon. It has to be thick, because zucchini is such a moist ingredient that once baked, you have the most perfectly moist zucchini muffins. 1/2 cup chopped walnuts. ★☆ Let the muffins cool completely in the muffin tins before removing and eating. Fresh zucchini… Wholesome and delicious vegan zucchini muffins. Find out more about me here. Gluten-Free Zucchini Muffins-Substitute a gluten-free flour mix to make these muffins gluten-free. I just made these but subbed a cup of cooked spaghetti squash for zucchini since I had a lot left over. 1/4 cup chopped pecans. I like using oat flour because it’s easy to find (or make yourself) and is packed with nutrition. Add the … After 20 minutes remove the muffins from the oven. Almond Flour, the Easy-to-Use Gluten-Free Flour. Preheat the oven to 350°F. 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