raisin spice zucchini muffins ~vegan, gluten free~
Author: 
Recipe type: Dessert
Cuisine: Vegan
Serves: 12
 
Ingredients
  • Flax Egg:
  • 3 tablespoons flax seed meal
  • ½ cup warm water
  • Dry Ingredients:
  • 2 cups chickpea flour
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 2 teaspoons cinnamon
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ⅓ cup organic cane sugar
  • ¼ teaspoon salt
  • Wet Ingredients:
  • 1.5 cups grated zucchini (squeeze out excess water)
  • 1 ripe banana, mashed
  • ½ tablespoon pure vanilla extract
  • ⅓ cup olive oil
  • 3 tablespoons maple syrup
  • Add Ins:
  • ⅓ cup raisins
Instructions
  1. Preheat oven to 350 degrees. Coat a muffin tin with paper cups or baking spray, set aside.
  2. In a small bowl, mix together flax seed meal and warm water. Set aside for 10 minutes until a gel is formed.
  3. In a large bowl, mix together the dry ingredients. In a separate bowl, mix together the wet ingredients. Stir the flax eggs into the wet ingredients then combine the wet ingredients with the dry ingredients. Fold in the raisins and pour into the muffin tin filling each cup ¾ full.
  4. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool, top with a little vegan butter spread and enjoy!
Nutrition Information
Serving size: 1 Calories: 171 Fat: 7 Carbohydrates: 24 Fiber: 3 Protein: 4
Recipe by BeginWithin Nutrition at http://www.beginwithinnutrition.com/2014/09/17/raisin-spice-zucchini-muffins-vegan-gluten-free/
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