Vegan Zucchini Muffins

The inspiration for today’s recipe is from Pinterest @theprettybee. Healthy, quick, and tasty. Healthy for the dairy and gluten sensitive belly, as these muffins are dairy free and egg free. Made with almond meal and spelt flour which is lower in gluten than wheat flour. And quick to bake in just 25 minutes. Moist and tasty with a hint of sweet almond flavor. Great for breakfast to go! Great for lunch box treat! This healthy vegan recipe is a keeper!!

Yields: 18

Ingredients

Instructions

  1. Preheat oven to 350 degrees. Line a muffin tin with paper liners
  2. Mix all the dry ingredients in a large bowl.
  3. Add the wet ingredients, including zucchini, do not overmix.
  4. Fill muffin cups ¾ of the way full. Bake at 350 degrees for 25 minutes.