I am always looking for healthy snacks to put in my daughter’s lunch box. Being vegan and gluten-free, that isn’t always an easy task. Finding recipes that actually work out and that taste good is challenging. But this one was a crowd pleaser for young and old alike, with plenty of hidden goodies, such as flax, hemp, and chia seed.
1 3/4 cup gluten-free flour
1/4 cup potato or tapioca starch
1/2 cup flax meal
2 tablespoons hemp hearts
1 tablespoon chia seeds
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoons sea salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 cup coconut oil, melted (or other neutral-tasting oil)
3/4 teaspoon Stevia liquid (or 3/4 cup maple syrup)
3/4 cup almond milk (or other non-dairy milk)
1 tablespoon vanilla extract
2 cups zucchini, shredded (two small/medium sized zucchini)
Preheat oven to 325 degrees and line 12 muffins with silicone liners.
Combine the (first 10) dry ingredients, and then add the wet ingredients (except the zucchini), mixing until smooth.
Fold in the zucchini so that it is evenly distributing through the mixture.
Pour the batter into the liners, filling to the top.
Bake for 25 minutes.
Let the muffins cool in the tin for 15 minutes before transferring to a cooling rack.
These muffins are pretty resilient. They are fluffy but staunch. I hope that your family enjoys them as much as mine did!