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Vegan Date, Walnut, and Zucchini Muffins

DoryGuy

"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

1 h servings 214 cals
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 205 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

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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Reviews

Read all reviews 2
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First review!! Just going to say that I'm a lazy baker and I didn't have All of the exact ingredients and didn't want to go and buy them . I'm not vegan either but just loved the healthiness of ...

These are very good will use for a breakfast muffin I added a little maple syrup and I used rice flour instead of almond. Would like to try with a little almond flour.