Basil Zucchini Mini Muffins

Original recipe from One Handed Cooks.

Basil Zucchini Mini Muffins

Ingredients

2 flax eggs**
1 cup non dairy milk
2/3 cup extra virgin olive oil
2 1/2 cups plain flour (1 cup brown rice, 1 cup sweet white rice, 1/2 coconut)
1 tsp salt
1 tbsp baking powder
3 small zucchini, grated
2 tbsp basil, finely shredded
1/2 cup vegan Parmesan cheese grated, plus extra for grating on top (I used nutritional yeast)


Method

Preheat the oven to 200 degrees celcius and grease or line a 12 cup muffin tray. -
Combine the eggs, milk, and olive oil in a medium bowl. -
In a separate large bowl combine the flour, salt and baking powder. Make a well in the centre and add the egg mixture. Stir until just combined, being careful not to overmix. -
Add the zucchini, basil and parmesan cheese and stir to combine. -
Fill the muffin cases approximately 3/4 full, top with extra Parmesan cheese and bake for 20-25 minutes or until golden brown on top.

**Flax Seed Egg = 1 egg
1 Tbls ground flax seed
2 1/2 Tbls water
Mix and let sit for a few minutes