Zucchini Carrot Muffins

https://www.valisesetgourmandises.com/en/vegan-zucchini-and-carrot-muffins/

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350F (180C).

Step 2

Add the vinegar to the soy milk and set aside.

Step 3

Mix all the dry ingredients together in a large bowl. Incorporate all the wet ingredients excect the shredded veggies and the dates and combine with a spatula.

Step 4

Press the zucchini to remove as much liquid as possible. Add the veggies and dates and mix just until they are well incorporated.

Step 5

Divide into oiled muffin tins or silicon moulds and bake in the oven for 20 minutes, or until a toothpick inserted in the middle comes out clean. AIR FRYER: 160C 10 mins

Step 6

You can make your own oat flour by grinding oat flakes in a dry blender. Buy gluten-free certified oats if needed. **Keep them 2 days at room temperature. To keep them longer, store them in the fridge.

Step 7

When cooled run a knife around the edges to remove. Eat immediately or store in the fridge in a brown paper bag or air tight container