sunday muffins… vegan and gluten free zucchini dill…

we are home! and as we have been reunited with the muffin tin we are finally back on track with our sunday muffins!!

this week’s muffins are something i have been craving for a long time. summer vegetables are some of my favorites and i just love anything that has zucchini in it! 

easy to make and easy to eat, these muffins are the perfect breakfast muffin–I had mine with some sliced tomato, a drizzle of olive oil and some delicious turkish olives… let me know what you pair your muffins with, i always love a good breakfast suggestion! 

ingredients: 

  • 1 cup grated zucchini- strain the excess water and set aside for later
  • ½ cup almond milk
  • ½ tbl apple vinegar
  • 2 tbl olive oil
  • 1 cup buckwheat flour
  • ¾ cup gluten free oats
  • 1 tsp baking powder
  • ½ tsp baking soda
  • generous pinch of sea salt
  • 2 tbl finely chopped dill
  • ¼ cup cashew cream

instructions:

  • preheat oven to 200 degrees celsius and line a muffin tin with muffin liners
  • mix together zucchini water, almond milk, olive oil and apple cider vinegar and set aside
  • in a large bowl combine buckwheat flour, oats, baking powder, baking soda and salt 
  • slowly add in wet ingredients and mix until combined
  • add cashew cream, zucchini and dill and mix once more
  • pour into muffin cups and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean
  • cool on a cooling rack 
  • store in an airtight container for 3 days at room temperature or a week in the fridge- these muffins will freeze well if you want to make an extra batch to enjoy once zucchini season is over! 

**recipe adapted from forkful of plants**

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