Vegan Date, Walnut, and Zucchini Muffins

Vegan Date, Walnut, and Zucchini Muffins
  • 1/4 cup chia seeds
  • 1 cup water
  • 1 cup cashew flour
  • 1/4 cup ground flax seed
  • 2 tablespoons coconut flour
  • 2 tablespoons tapioca starch
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped dates
  • 1 cup chopped walnuts
  • 1 cup shredded zucchini
  • 1/3 cup applesauce
  • 2 tablespoons coconut oil, melted
  • 1 fluid ounce liquid stevia, or to taste


  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.

05/17/2018
Vegan Date, Walnut, and Zucchini Muffins, recipe PT15M PT1H 5 455 calories

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