Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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 Summary

prep:
15 mins
cook:
30 mins
additional:
15 mins
total:
1 hr
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.

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  • Soak chia seeds in the water in a bowl until thickened and paste-like, 5 to 10 minutes.

  • 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.

  • 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.

Cook's Note:

You can substitute almond flour for the cashew nut flour. Or you can use half nut flour and half corn flour (not corn meal).

Nutrition Facts

214 calories; protein 4.5g; carbohydrates 19.6g; fat 14.5g; sodium 205.3mg. Full Nutrition
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