Vegan Zucchini Pineapple Muffins
Zucchini is actually a fruit, botanically classified as a type of squash.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Vegan Zucchini Pineapple Muffins
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
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Grate the zucchini and squeeze out any excess moisture.
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In a large bowl, whisk together the flours, baking powder, baking soda, cinnamon, and salt.
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In a separate bowl, mix together the coconut sugar, coconut oil, almond milk, and vanilla extract.
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Add the wet ingredients to the dry ingredients and stir until just combined.
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Fold in the grated zucchini and pineapple.
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Divide the batter evenly among the muffin cups.
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Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 25g9%
- Sugars 12g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
