Fluffy Vegan Chocolate Chip Zucchini Muffins
Recipe type: Breakfast, Snack
Serves: 12-14 muffins
dairy, egg, soy and gluten free, vegan
  • 1 tablespoon fresh ground flax seed
  • 3 tablespoons water
  • ⅓ cup coconut oil, melted
  • 1½ cups gluten free all purpose flour
  • ½ cup rice flour
  • ⅓ cup vegan granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon xanthan gum
  • ½ teaspoon sea salt
  • ¾ cup cashew milk
  • ½ cup fresh grated zucchini
  • 1 cup semi sweet or dark chocolate chips
  1. Preheat oven to 375 °F. Line a 12 muffin tin with baking cups (paper or silicone).
  2. Grind flax seed in blender, coffee grinder. Place 1 tablespoon ground flax in a small bowl, add water and stir. Set aside.
  3. In large bowl, add flours, sugar, baking powder, xanthan gum, and salt, stirring to combine.
  4. In a medium size bowl, add flax mixture, milk, grated zucchini, and oil. Stir into flour mixture just until combined - do not over mix. Fold in chocolate chips.
  5. Spoon batter into muffin tins, ¾ full. Bake at 375 °F for 20-25 minutes, or until inserted toothpick comes clean.
Recipe by spabettie at https://www.spabettie.com/fluffy-vegan-chocolate-chip-zucchini-muffins/