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.
Ingredients
- 1.5 cup Zucchini
- 1 cup Pineapple
- 2 cup Flour
- 1/2 cup Almond flour
- 2 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 1/2 cup Coconut sugar
- 1/4 cup Coconut oil
- 1/4 cup Almond milk
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
- Grate the zucchini and squeeze out any excess moisture.
- In a large bowl, whisk together the flours, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, mix together the coconut sugar, coconut oil, almond milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the grated zucchini and pineapple.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- 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.