Recipe By DoryGuy
Rating
Published Apr 4th
Prep 15m Cook 30m Additional 15m Ready In 1h
Servings 12 servings Calories 214.2

I worked this recipe up after we had dairy, egg, almond, and grain allergies. They are delicious! I looked at other basic muffin recipes, adjusted the ingredients to fit our dietary needs, and then experimented with them until I got it just right.

Recipe Ingredients

  • ¼ cup chia seeds
  • 1 cup water
  • 1 cup cashew flour
  • ¼ cup ground flax seed
  • 2 tablespoons coconut flour
  • 2 tablespoons tapioca starch
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup chopped dates
  • 1 cup chopped walnuts
  • 1 cup shredded zucchini
  • ⅓ cup applesauce
  • 2 tablespoons coconut oil, melted
  • 1 fluid ounce liquid stevia, or to taste

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
  2. 2 Soak chia seeds in the water in a bowl until thickened and paste-like, 5 to 10 minutes.
  3. 3 Whisk cashew flour, flax seed, coconut flour, tapioca starch, cinnamon, baking soda, and salt together in a bowl. Mix chia seed mixture, dates, walnuts, zucchini, applesauce, coconut oil, and stevia together in a separate bowl; stir into dry mixture until batter is just combined. Spoon batter into the muffin cups.
  4. 4 Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 30 to 35 minutes. Cool muffins in the muffin tin on a wire rack before removing, about 10 minutes; cool another 5 minutes before serving.

Nutrition Facts

  • Calories 214.2
  • Carbohydrate 19.6 g
  • Fat 14.5 g
  • Fiber 4.3 g
  • Protein 4.5 g
  • Saturated Fat 3.5 g
  • Sodium 205.3 mg
  • Sugar 10.6 g

Chef's Notes

You can substitute almond flour for the cashew nut flour. Or you can use half nut flour and half corn flour (not corn meal).

Reviews

  1. Saw your recipe today and decided to try it. I slightly modified the ingredients based on what I had. For chia I used flax seeds; tapioca - 1tbs brown rice flour; liquid stevia - 3tsp sweet leaf organic stevia sweetener. I also added some nutmeg and vanilla as I like spices. I am pleased with - Read more ...
  2. I've made this a couple of times. It's my new favorite!
  3. Delicious! I didn't have chia seeds on hand so we used flax seeds substituted regular all purpose flour for cashew flour corn starch for tapioca starch and maple syrup for stevia. We also added approx 2/3 cup of dark chocolate chips because chocolate is great:)
  4. These are very good will use for a breakfast muffin I added a little maple syrup and I used rice flour instead of almond. Would like to try with a little almond flour.
  5. First review!! Just going to say that I'm a lazy baker and I didn't have All of the exact ingredients and didn't want to go and buy them. I'm not vegan either but just loved the healthiness of this recipe. In stead of stevia I used 1cup organic brown sugar corn starch for tapioca start - Read more ...
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