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