Prep time
Cook time
Total time
 
Serves: 19
Ingredients
Directions
  1. Preheat oven to 400F.
  2. Get out a large bowl and add in the flour, baking powder, baking soda, cinnamon, sea salt, sugar, xylitol, raisins and chocolate chips. Mix together.
  3. Get out a medium-sized bowl and first add in the egg replacer and water and mix together until the egg replacer is fully dissolved. Then add in the rest of the ingredients and mix to combine.
  4. Add in the wet ingredients to the dry ingredients and gently fold everything together until combined. Do not over mix the batter.
  5. Spoon in the batter into silicon cupcake/muffin cups or a muffin tray (if you aren't using a non-stick surface, you may need to lightly oil your cups) and bake for around 20 minutes. They will continue to cook slightly as they cool. Leave them for 10-15 minutes before removing them from the cups, or until they have cooled. Place on a cooling rack until fully cooled.
Nutrition Information
Calories: 53
Recipe by Calm Mind Busy Body at http://calmmindbusybody.com/vegan-gluten-free-zucchini-muffins/