Food recipes
Vegan Date, Walnut, and Zucchini Muffins
Vegan Date, Walnut, and Zucchini Muffins Ingredients: seeds, chia seeds, dried water, bottled, generic wheat flour, white, all-purpose, unenriched seeds, flaxseed shortening confectionery, coconut (hydrogenated) and o...
Vegan Date, Walnut, and Zucchini Muffins
Ingredients:
seeds, chia seeds, dried
water, bottled, generic
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
amazonas rainforest product, tapioca starch,
spices, cinnamon, ground
leavening agents, baking soda
salt, table
dates, deglet noor
nuts, walnuts, english
squash, summer, zucchini, includes skin, raw
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sweetener, herbal extract powder from stevia leaf
Directions:
Preheat oven to 375 degrees F (190 degrees C).
Line 12 muffin cups with paper liners.
Soak chia seeds in the water in a bowl until thickened and paste-like, 5 to 10 minutes.
Whisk cashew flour, flax seed, coconut flour, tapioca starch, cinnamon, baking soda, and salt together in a bowl.
Mix chia seed mixture, dates, walnuts, zucchini, applesauce, coconut oil, and stevia together in a separate bowl; stir into dry mixture until batter is just combined.
Spoon batter into the muffin cups.
Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 30 to 35 minutes.
Cool muffins in the muffin tin on a wire rack before removing, about 10 minutes; cool another 5 minutes before serving.
Ingredients:
seeds, chia seeds, dried
water, bottled, generic
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
amazonas rainforest product, tapioca starch,
spices, cinnamon, ground
leavening agents, baking soda
salt, table
dates, deglet noor
nuts, walnuts, english
squash, summer, zucchini, includes skin, raw
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sweetener, herbal extract powder from stevia leaf
Directions:
Preheat oven to 375 degrees F (190 degrees C).
Line 12 muffin cups with paper liners.
Soak chia seeds in the water in a bowl until thickened and paste-like, 5 to 10 minutes.
Whisk cashew flour, flax seed, coconut flour, tapioca starch, cinnamon, baking soda, and salt together in a bowl.
Mix chia seed mixture, dates, walnuts, zucchini, applesauce, coconut oil, and stevia together in a separate bowl; stir into dry mixture until batter is just combined.
Spoon batter into the muffin cups.
Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 30 to 35 minutes.
Cool muffins in the muffin tin on a wire rack before removing, about 10 minutes; cool another 5 minutes before serving.