When I volunteered to bring vegan, gluten-free muffins for Jude’s preschool bake sale I got a little nervous I wouldn’t be able to deliver! Baking is not exactly my strong suit. BUT these came out even better than I ever expected and are sure to be in my regular repertoire. They’re toddler approved too! They’re a lighter, fluffier, sweeter version of my go-to Zucchini Bread, I hope your fam enjoys them as much as mine did 🙂

1 cup of rice milk or water with 1 tablespoon of apple cider vinegar
1 cup of coconut sugar or brown sugar
3/4 cup of vegan butter (I used Earth Balance but you can also use Miyokos), melted
1 tsp vanilla extract
2 very ripe bananas, mashed
1 to 1½ cup of grated zucchini (1 large one or 2 small ones)
1.5 cup of white rice flour
1.5 cup of garbanzo bean flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp cinnamon
2 tsp nutmeg
1/2 tsp salt
Optional: 1 cup dark chocolate chips

In a medium sized bowl, grate zucchini using the finer edge of a cheese grater. Set aside.

In a large bowl, mash bananas well. Add rice milk, vinegar, vegan butter, vanilla and mix well. In a separate bowl, combine dry ingredients: sugar, flour, baking powder, baking soda, spices and salt. Mix well. Slowly add dry ingredients to wet ingredients and mix well. Strain grated zucchini, removing excess liquid and fold into batter. If using chocolate chips, fold those in as well.

Place cupcake liners in a cupcake tin and scoop batter into each liner, filled up to the top.

Bake for 25 minutes or until an inserted toothpick in the middle comes out clean. Let cool and enjoy!