Ingredients
The following ingredients have 12 Servings
- 2 small zucchini*, shredded (about 13.5 oz/382 g)
- 2 cups (220 g) chickpea/garbanzo flour
- 1/2 cup (25 g) nutritional yeast
- 1 teaspoon baking powder
- 1 teaspoon Italian seasoning blend
- 1/2 teaspoon garlic powder
- 1 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground turmeric (optional)
- 2 cups (475 ml) non-dairy milk
- 1/2 cup (78g) sun-dried tomatoes*, sliced
Instruction
- Preheat the oven to 350F and grease or line a 12-muffin tin. Shred the zucchini using the large holes on a box grater (see notes for a topping option), then transfer the zucchini to a nut milk bag, cheese cloth, or clean kitchen towel. Use your hands to twist the bag/towel and wring out any extra liquid from the zucchini; set the pressed zucchini aside.
- Add the chickpea flour, nutritional yeast, baking powder, Italian seasoning, garlic powder, salt, black pepper, and turmeric (if using) to a large mixing bowl and whisk well. Form a well in the center of the bowl and pour in the milk, then use a spatula to mix the batter until there are no more clumps. Fold the pressed zucchini and sun-dried tomatoes into the batter, until they are evenly distributed.
- Divide the batter evenly between the muffin tins, then place the tin in the center rack of your baking oven. Bake for 30-32 minutes, until the tops of the muffins have domed and are golden brown. Remove from the oven and transfer each muffin to a baking tray to let cool completely.
- as desired; leftovers will keep in the fridge for up to 5 days, or can be frozen for up to two months.
