neat Trail Mix Zucchini Muffins

Neat Trail Mix Mini Zucchini Muffins

  

September 6, 2017

When the late summer garden yields more zucchini than you know what to do with ~ Make trail mix zucchini muffins!  The ZUcchini will disappear and so will these No-Guilt yummy treats!

  • Prep: 15 mins
  • Cook: 10 mins
  • Yields: 48
neat Trail Mix Zucchini Muffins

Directions

1 Preheat oven to 350 degrees. Line a mini muffin tin with paper liners.

2Mix all the dry ingredients in a large bowl.

3Add the wet ingredients and mix until all the dry ingredients are moistened, being careful not to over mix.

4Fill muffin cups ¾ of the way full. Bake at 350 for 11-12 minutes, until a toothpick inserted comes out clean. Let cool, then watch them disappear—YUM!

Ingredients

Wet Ingredients

1 3/4 gluten free flour (King Arthur Gluten Free All Purpose Flour)

1/2 cup almond flour (Bob’s Red Mill)

1/2 cup organic granulated sugar (Wholesome)

1/2 cup brown sugar

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1/4 tsp nutmeg

1/3 cup raisins (Sun Maid)

1/3 cup walnuts, chopped (Woodstock)

Wet Ingredients

1 neat egg, prepared

1 1/2 cups grated zucchini (about 1 large or 2 small zucchinis)

1/2 banana, mashed

3/4 cup non dairy milk

1/4 cup coconut oil, melted (Spectrum)

Topping

1/2 cup mini vegan chocolate chips (Enjoy Life)

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