All Natural Zucchini Muffins with Mila
Florida Coastal Cooking
Vegan, Gluten Free
2 tbsp Mila + 6 tbsp water (vegan "eggs")
1/2 cup olive oil
1/3 c agave (or honey for non-vegan)
1 1/4 cup shredded zucchini
1 tsp vanilla
1 tsp cinnamon and/or pumpkin pie spice
1 1/2 cups gluten free all purpose flour (or whole wheat or brown rice flour would also work)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup loosely packed raisins
Rounded 1/2 tsp sea salt
Turbinado sugar to sprinkle on top (but if you do this you can't call them "sugar free".
1. Preheat oven to 350F. Mix the flax egg and set aside for about 5 minutes. Mix the olive oil, agave, zucchini and vanilla in a medium bowl. Stir in flour, baking powder, baking soda and sea salt; mix until just wet and ingredients are combined; fold in raisins.
2. Pour patter into 12 muffin tins, sprayed with cooking spray (I used organic coconut oil spray). Sprinkle with Turbinado sugar, if using. Bake about 18 to 20 minutes or until browned and a knife comes out clean.