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Vegan Zucchini Muffins

Kelly Roenicke
  • 35 minutes
  • Serves 18

INGREDIENTS

1 1/2 cups

Zucchini

3/4 cup

Almond milk

1/3 cup

Applesauce, unsweetened

1/2 cup

Almond meal

1 tsp

Baking powder

1 tsp

Baking soda

1/2 cup

Brown sugar, lightly packed dark

1 tsp

Cinnamon, ground

1/2 cup

Granulated sugar

1/4 tsp

Nutmeg

1/2 tsp

Salt

1 3/4 cups

Spelt flour, white

1/4 cup

Canola oil