Vegan Date, Walnut, and Zucchini Muffins
Dates are a natural sweetener and provide a great source of fiber, vitamins, and minerals.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 1 cup Dates
- 1 cup Walnuts
- 1 cup Zucchini, grated
- 2 tablespoon Flaxseed meal
- 6 tablespoon Water
- 1 cup Almond milk
- 1/2 cup Maple syrup
- 1 teaspoon Vanilla extract
- 2 cup Gluten-free all-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a small bowl, mix the flaxseed meal and water. Set aside for 5 minutes to thicken.
- In a large bowl, combine the almond milk, maple syrup, vanilla extract, and the flaxseed mixture. Stir well.
- Add the grated zucchini to the wet mixture and mix until combined.
- In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the chopped dates and walnuts.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 10 minutes.
- Transfer the muffins to a wire rack to cool completely before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Sugars 10g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.