Gluten free zucchini muffins

These muffins are adapted from “the edible perspective”. They are vegan as well. If you substitute the almond flour they could even be nut free!!! A lot of ingredients, but worth it.

Preheat oven to 350 grease muffin pans or use paper (I used coconut oil spray)

1 cup buckwheat flour
1/2 cup coconut flour
1/4 cup gluten-free all-purpose flour (I used “gluten-free pantry”)
1/4 cup almond meal
3 T. flax meal
4 T. sucanant
1 tsp. ground dried ginger
1/2 tsp. sea salt
1 tsp. baking soda
1/2 tsp. baking powder
4 T. sunflower oil
8 T. almond milk
6 T. brown rice syrup
3 t. vanilla
1 1/4 cup zucchini (I chopped in cuisinart)

Mix dry. Mix wet in separate bowl. Add zucchini to wet. Mix everything and pour into pan.

*If you have zucchini left over, add to a pasta, pasta sauce, eggs, or Quiche.

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