- 1 tbsp ground chia seeds
- 3 tbsp water
- 1 cup unsweetened almond milk
- 1 tbsp lemon juice
- 1 tsp vanilla
- 1 cup gluten-free flour blend (i.e. Trader Joe’s brand)
- ¾ cup gluten-free oat flour (create your own by grinding oats in blender)
- ½ cup gluten-free rolled oats
- ½ cup raw/unrefined sugar (i.e. Sucanat or turbinado)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp sea salt
- 1½ cups grated zucchini
- ½ cup raisins
- ½ cup walnuts, chopped
Preheat oven to 350°F degrees.
Line a 12-cup muffin tin with paper liners.
In a small bowl, combine ground chia seeds with water and let sit.
In a medium-sized bowl, combine almond milk with lemon juice and let sit. Don’t panic as it curdles – it’s supposed to!
In a large bowl, whisk together flours, oats, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
Add vanilla and chia seeds to almond milk/lemon juice mixture and whisk until combined.
Add wet ingredients to dry and stir until just combined.
Fold in zucchini, raisins and walnuts.
Let sit 5-10 minutes before filling prepared muffin tins.
Bake 21-23 minutes.
Once muffins are out of the oven wait 2-3 minutes before transferring to cooling rack.
Try really hard not to eat them all in one sitting.
Approximate nutritional info:
With walnuts – 153 calories, 3.75 fat grams; without walnuts -125 calories, 1 fat gram.