Eosinophilic Esophagitis Friendly Vegan Zucchini Muffins
Total time42 min
Prep time15 min
Cook time22 min
4.7(21)
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Learn more →Ingredients
12 servings
Flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
Dry ingredients
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
Wet ingredients
- ½ cup maple syrup
- ⅓ cup neutral oil (such as canola or sunflower)
- ⅓ cup plant-based milk
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Mix-ins
- 1 ½ cups zucchini, grated and lightly squeezed
- ½ cup vegan chocolate chips (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with muffin liners or lightly grease each cup.
- 2
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.
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