Zucchini Muffins

The best recipe for Zucchini Muffins

Course Breakfast, Kid food, Snack

Cuisine American, Gluten Free, Vegan

Prep Time 3

Baking Time 20

Total Time 23

Servings

Calories 372kcal

Cost $

2 tablespoons ground flax seeds + 6 tablespoons water
1/2 cup olive oil
1/3 cup honey or agave for a vegan version
1 cup shredded zucchini
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1 1/2 cups gluten free all purpose flour I used Bob’s Red Mill but whole wheat flour would work too!
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup raisins or mini-chocolate chips!
1/2 teaspoon sea salt

Preheat oven to 350F. Line a muffin tin with cups or grease using an all-natural cooking spray.
Combine flax meal with water in a small bowl. Let sit for a few minutes.
In a large bowl, mix together olive oil, agave, zucchini and vanilla. Add flax “egg” and mix together.
In a separate bowl, mix together flour, baking powder, baking soda and sea salt.
Combine wet and dry ingredients and mix just until combined. Gently stir in raisins.
Pour batter into muffin tins.
Bake for 18-20 minutes or until lightly golden and a knife comes out clean.
Enjoy :)