gluten free vegan zucchini muffins!

It’s summer squash season, and I just harvested a foot long zucchini from my garden. That’s a whole lotta zucc! Top of my recipe list this year is zucchini muffins! and these most certainly deserve the exclamation point. Packed with fresh zucchini, dates, almonds and hemp seeds, and topped with buttery crumbles- you’ll definitely be going back for seconds. This moist, just sweet enough, and very satisfying recipe is a must-try for the season, and a healthy one at that- gluten, dairy and guilt free, so you can feel good about indulging!

Muffins, breads, salads, fritters, & fries… tell me your favorite zucchini recipe below.

Paws off my muffins!

vegan zucchini muffins
gluten free vegan recipe | yields 12 muffins

for the muffins:                                 for the crumb topping:
1.5 cups all purpose gluten free flour        1/2 cup raw cane sugar
1.5 heaping cups grated zucchini                 1/2 cup all purpose vegan flour
1/2 cup raw cane sugar                                    1/2 cup gluten free oats
1/2 cup coconut oil                                           1/4 cup dairy free margarine, softened
1/3 cup sliced almonds                                    1/2 teaspoon ground cinnamon
1/3 cup hemp seeds
1/4 teaspoon sea salt

1/3 cup dates, pitted & diced
2 tablespoons flax meal
2 tablespoons filtered water
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon sea salt

1. Preheat oven to 350F. Mix flax meal with water in a small bowl and set aside. This will serve as our egg replacement.

2. Prepare the crumb topping: in a large bowl mix together flour, sugar, oats, cinnamon and sea salt. Using a pastry cutter or your fingers, cut in margarine until crumbles form. Set aside.

3. Prepare the muffin batter: in a large bowl mix flour, baking powder, baking soda, sugar, cinnamon, nutmeg and sea salt. Set aside. In another mixing bowl whisk together the wet ingredients (soaked flax meal, coconut oil & vanilla extract) and fold in zucchini. Add the wet ingredients to the dry and mix well. Fold in hemp seeds, chopped dates, and sliced almonds.

4. Fill lined muffin tins about 3/4 of the way with batter. Top each muffin with at least a tablespoon of crumb topping. Bake at 350F for about 30 – 35 minutes, or until top is golden brown and a wooden toothpick comes out clean. Let cool and devour!

How do you eat your zucchini muffins?


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