Making Thyme for Health · by Sarah Rotavera★ 5.0 (3)
Vegan Lemon Zucchini Muffins
NUTRITION · PER SERVING40M COOK
CAL 8%·PRO 10%
CARBS 26G62% OF CAL
4G FIBER10G SUGAR13G OTHER
FAT 5G29% OF CAL
0G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, lightly sweet muffins made with gluten-free flours, shredded zucchini, and bright lemon zest. The flax and tahini keep them moist and satisfying for breakfast or an afternoon snack.
mainbaked good🥧 baking dish🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 tablespoon ground flax or chia (combined with 3 tablespoons water)
- 2 cups oat flour (certified gluten-free for allergies)
- 1/2 cup almond flour
- 1/2 cup coconut sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 cup dairy-free milk
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 2 tablespoons tahini (tahini should be drippy for best results. Can also use melted coconut oil.)
- 1 cup shredded zucchini (squeezed dry)
At a glance
PER SERVING · TIME 40M
CAL 8%·PRO 10%
CARBS 26G62% OF CAL
4G FIBER10G SUGAR13G OTHER
FAT 5G29% OF CAL
0G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 109mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 153mg
- Calcium
- 44mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 109MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.