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!
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)
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)
1/2 cup mini vegan chocolate chips (Enjoy Life)
Preheat oven to 350 degrees. Line a mini muffin tin with paper liners.
Mix all the dry ingredients in a large bowl.
Add the wet ingredients and mix until all the dry ingredients are moistened, being careful not to over mix.
Fill 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!