Zucchini muffins

Modified from this lady’s  most excellent vegan website 

INGREDIENTS

  • 1 cup brown rice flour (140 g) or ground up minute oats
  • 2 cups buckwheat flour (280 g)
  • 2¼ tsp baking powder
  • 2 tsp baking soda
  • 1/2  tsp xanthum gum
  • ¾ cup coconut sugar (140 g) or whatever you have
  • 1½ cup grated zucchini (260 g)
  • 2 ‘eggs = 2 tbs ground flaxseed mix with 5 tbsp warm water, let sit 8 minutes
  • 3 bananas
  • 1 cup unsweetened almond milk (250 ml)
  • ¼ cup extra virgin olive oil (65 ml)

INSTRUCTIONS

  1. Mix ‘eggs. Mix dries. Mix wets. Mix gently together with a big spoon.
  2. Preheat the oven to 180ºC or 355ºF and lightly grease a 12 cup muffin pan with some coconut oil.   Cook for 20 min