ZUCCHINI BREAD MUFFINS (gluten free, vegan, fluffy & delicious!)

1. Preheat the oven to 350 and line a muffin tin with muffin liners (I recently got a silicon muffin tin which has been a total GAME CHANGER bc you don’t even need muffin liners, they just pop right out!)
2. Make your flax egg and set aside
3. In a medium bowl, whisk all the dry ingredients
4. In a large bowl, whisk together all the wet ingredients (inlacing the flax egg)
5. Combine the dry ingredients in with the wet and whisk until combined (the batter will be a little doughy)
6. Add in the grated zucchini and walnuts and use your hands to make sure it is all well mixed and combined
7. Divide the batter evenly into the muffin tin (filling them about 3/4 of the way full). Mine made 12 muffins
8. Bake for 30 minutes of until a toothpick inserted comes out clean
9. Let the muffins cool (or if youre like me, eat them when they are so hot they burn your mouth lol)
10. Store in an airtight container at room temp for a few days and then refrigerate / freeze after that. FYI they will get moldy after 1 week at room temp - I learned that one they hard way :(