Gluten-Free Zucchini Muffins

The Fresh Fig

These Gluten-Free Zucchini Muffins are the perfect Summer treat! Fluffy muffins, filled with delicious zucchini, are perfect for breakfast or meal prep!

What you'll need: – Gluten-Free Flour – Shredded Zucchini – baking soda –baking powder – salt – cinnamon – nutmeg – vanilla extract –flax eggs – almond milk –  vegan butter – coconut sugar

– Preheat the oven to 350 degrees and spray a muffin tin with nonstick cooking spray – Make the Flax Egg and set it aside. – In a bowl, combine the melted vegan butter and coconut sugar.

– Add in the flax egg, almond milk and vanilla extract to the bowl and mix to combine

– Slowly fold the dry ingredients into the wet ingredients and mix to combine

– Gently fold in the shredded zucchini

– Spoon the batter into the muffin tin, filling ¾ of the way. – Bake for 25 minutes

Grab all the recipe details and nutritional information below, via the link! 

The Fresh Fig