1-Bowl Zucchini Walnut Muffins
These muffins are a different take on gluten-free zucchini cake, with less refined sugar, no eggs, and the addition of walnuts for healthy fats and protein! These hearty, tender muffins are perfect as a take-along breakfast or snack that highlights the beauty of your very own home-grown zucchini.
MAKES 12 MUFFINS 1½ flax eggs 1 heaping cup zucchini, grated ⅓ cup very ripe banana, mashed ¼ cup olive oil, grape seed oil, or melted coconut oil ¼ cup maple syrup or agave nectar ½ cup unsweetened applesauce or 1 sweet apple,
finely grated ½ cup organic brown sugar, packed ½ teaspoon sea salt 1 ½ teaspoons baking soda ½ teaspoon ground cinnamon ½ cup unsweetened plain almond milk ⅔ cup gluten-free rolled oats ½ cup almond meal 1 cup + 2 tablespoons gluten-free flour blend ¼ cup raw walnuts, chopped