Zucchini muffin, vegan

Ingredients

• 100 g Zucchini, grated
• 40 ml Olive oil
• 60 ml Almond milk
• 2 tbsp Aquafaba (chickpea cooking liquid or canned chickpea water)
• 110 g Whole wheat flour
• 1/8 tsp Nutmeg, ground
• 1/2 tsp Baking soda
• 1/2 tsp Baking powder
• 1/8 tsp Salt, table

Method

1. Preheat oven to 180°C.
2. Line 12 muffin holes with paper patty pans.
3. In a large mixing bowl, whisk together flour, baking powder, baking soda, nutmeg and salt until combined.
4. Set aside.
5. In a separate mixing bowl, whisk together aquafaba, milk, olive oil and until combined.
6. Pour this mixture into the dry ingredient mixture, and stir with a spoon until just combined.
7. Stir in the zucchini and oats until just combined.
8. When well-combined, spoon the batter to muffin tin, to 2/3 full.
9. Bake for 20-25 minutes or until firm to the touch.
10. Serve when cooled to room temperature.