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 Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
- 2 Soak chia seeds in the water in a bowl until thickened and paste-like, 5 to 10 minutes.
- 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 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