Vegan Date, Walnut, and Zucchini Muffins Recipe - Allrecipes.com
Vegan Date, Walnut, and Zucchini Muffins Recipe
  • READY IN 1 hr

Vegan Date, Walnut, and Zucchini Muffins

Recipe by  

"I worked this recipe up after we had dairy, egg, almond, and grain allergies. They are delicious! I looked at other basic muffin recipes, adjusted the ingredients to fit our dietary needs, and then experimented with them until I got it just right."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
  2. Soak chia seeds in the water in a bowl until thickened and paste-like, 5 to 10 minutes.
  3. Whisk cashew flour, flax seed, coconut flour, tapioca starch, cinnamon, baking soda, and salt together in a bowl. Mix chia seed mixture, dates, walnuts, zucchini, applesauce, coconut oil, and stevia together in a separate bowl; stir into dry mixture until batter is just combined. Spoon batter into the muffin cups.
  4. Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 30 to 35 minutes. Cool muffins in the muffin tin on a wire rack before removing, about 10 minutes; cool another 5 minutes before serving.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • You can substitute almond flour for the cashew nut flour. Or you can use half nut flour and half corn flour (not corn meal).
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Nutrition

  • Calories
  • 224 kcal
  • 11%
  • Carbohydrates
  • 21.3 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 14.8 g
  • 23%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 205 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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