Cherry Zucchini Crumb Muffins
These vegan gluten free muffins are the perfect combination of two fresh summer crops!
Ingredients
- ½ cupbrown sugar
- ⅓ cupdairy free butter
- ¾ cupgluten free all purpose flour
- 1 teaspooncinnamon
- ½ teaspoonsalt
- 2 tablespoonsfreshly ground flax seed
- ⅓ cup1 tablespoon warm water
- 2 ¼ cupsgluten free all purpose flour
- 2 teaspoonsbaking powder
- 1 tablespooncinnamon
- sea salt
- 2 cupszucchini, grated
- ⅓ cupcoconut oil
- ¾ cupmaple syrup
- 1 ½ cupsfresh cherries, pitted and sliced
Directions
- 1
Make the Crumb Topping: Combine sugar and butter, mashing with a fork until combined. Add flour, cinnamon and salt, combine until crumbly. Set aside.
- 2
Preheat oven to 350 °F.
- 3
Grind flax seed in blender / coffee grinder. Place 2 tablespoons flax in a bowl, add water and stir. Set aside - this will set into gel (this equals / replaces two eggs).
- 4
In large bowl, combine grated zucchini, oil, maple syrup, and flax mixture.
- 5
In same bowl, add flour but do not stir in. On top of the flour, add baking powder, cinnamon and salt, stirring into the flours before folding into wet ingredients.
- 6
Fold in cherries.
- 7
Spoon into prepared muffin cups, 3/4 full.
- 8
Top with crumble topping and get into oven.
- 9
Bake at 350 °F for 25 minutes or until inserted toothpick comes out clean.