These savory breakfast muffins get a nutritional boost from chickpea flour which adds protein as well as beneficial fiber to your morning meal. The grated zucchini not only provides additional nutrients but also keeps these muffins moist and fluffy.
MAKES 8 MUFFINS
45 MINUTES
VEGAN
GLUTEN FREE
1 medium zucchini, grated (about 1 cup)
1 tablespoon flax meal
2 tablespoons water
1 tablespoon apple cider vinegar
1 cup unsweetened nut milk
¾ cup chickpea flour
¼ cup coconut flour
1 tablespoon baking powder
1 teaspoon garlic powder
1 teaspoon sea salt
½ teaspoon black pepper
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Stay Ever Well,
Lynne + Renee
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