Vegan Date, Walnut, and Zucchini Muffins

I worked this recipe up after we had dairy, egg, almond, and grain allergies. They are delicious! I looked at other basic muffin recipes, adjusted the ingredients to fit our dietary needs, and then experimented with them until I got it just right.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 214 Calories

Ingredients

• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup chopped walnuts
• 1 cup water
• 1 cup chopped dates
• 1 tablespoon ground cinnamon
• ⅓ cup applesauce
• 1 cup shredded zucchini
• 2 tablespoons coconut oil, melted
• ¼ cup ground flax seed
• ¼ cup chia seeds
• 2 tablespoons coconut flour
• 2 tablespoons tapioca starch
• 1 cup cashew flour
• 1 fluid ounce liquid stevia, or to taste

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.

Step 2

Soak chia seeds in the water in a bowl until thickened and paste-like, 5 to 10 minutes.

Step 3

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.

Step 4

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.