Who said gluten free, vegan baking couldn’t be delicious!? I adapted this recipe from the original old school one that used butter and white flour and I played around with the amounts of almond milk and buckwheat flour so they would turn out moist and fluffy not dense like little bricks:) These muffins were easy to make and turned out delicious. They make a perfect snack and are easy to send to school for the kids lunches. I mean they are practically a salad in a baked good…(hehe)

p.s. You can always use a regular egg if you’re not a strict vegan:)

WHAT YOU NEED

1 cup shredded carrot

1 cup shredded zucchini

1 cup shredded apple

½ cup chopped walnuts

¾ cup melted coconut oil

½ cup brown sugar

1 cup almond milk

2 cups buckwheat flour.

1 flax egg (2 tbsp flax seed to 2.5 tbsp of warm water whisked together and let settle for 5 mins)

1 tbsp cinnamon

1tsp baking powder

1tsp baking soda

 

WHAT YOU NEED TO DO

 

Preheat oven to 375 degres

• Melt the coconut oil
• Beat sugar and flax egg (or you could use a regular egg) in with the coconut oil
• Add grated carrot, zucchini, apple and milk, stir all wet ingredients together
• Mix all dry ingredients together with the walnuts .
• Stir the wet into the dry and mix well, you want to make sure there are no dry clumps.
• Pour batter into muffin tin (greased with coconut oil or use muffin holders)
• Bake for 20-25 mins.

 

Remove from muffin tin and allow to cool down.

Enjoy!

xoxo

Rebecca