Savory Vegan Zucchini Muffins
Ingredients
-
2
tbsp
ground flaxseed
-
6
tbsp
water
-
1
medium
zucchini, grated
-
¼
cup
chopped green onions
-
1
cup
oat flour
-
½
cup
almond flour
-
½
cup
Sriracha Blue Diamond Almonds, ground into flour
-
2
tbsp
nutritional yeast
-
2
tsp
baking powder
-
1
tsp
baking soda
-
½
tsp
garlic powder
-
½
tsp
salt
-
to taste
fresh ground pepper
-
½
cup
unsweetened almond milk
-
3
tbsp
coconut oil, melted
Instructions
- Preheat the oven to 400°F and prepare a muffin tin with cooking spray.
- Mix ground flaxseed with water and let it sit to thicken.
- Grate the zucchini and drain excess water using a strainer.
- Process Sriracha almonds in a blender until they form a flour.
- In a large bowl, combine oat flour, almond flour, Sriracha almond flour, nutritional yeast, baking powder, baking soda, garlic powder, salt, and pepper.
- Add the flax mixture, almond milk, and melted coconut oil to the dry ingredients and stir until just combined.
- Squeeze out any remaining water from the zucchini and fold it along with the green onions into the batter.
- Spoon the mixture into the muffin tin and bake for 30-35 minutes until a knife comes out clean.
Nutrition Facts (estimated)
Servings
12
Calories
150
Total fat
7g
Total carbohydrates
20g
Total protein
4g
Sodium
200mg
Cholesterol
0mg
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