• PREP
    25 mins
  • COOK
    25 mins
  • YIELD
    12 muffins

Ingredients:

  • 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

Instructions:

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.

Shelly Detken is a graduate of the CNS Plant-Based Nutrition Course. Check out her website at plantifulwellness.com.