Cardamom Strawberry Zucchini Muffins

These show-stopping muffins by Teri Ann Carty have us wanting to bake up a storm!


  • 1 tsp Apple Cider Vinegar
  • 3/4 cup cashew milk
  • 1 tsp vanilla
  • 1 flax egg (1 tbsp flax+2 1/2 tbsp water)
  • 1/4 cup melted coconut oil
  • 1/3 cup maple syrup
  • 1 cup oat (ground from oats)
  • 1 cup almond flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt
  • 1/2 tsp cardamom
  • 1 tsp cinnamon
  • 1 cup chopped strawberries
  • 3/4 cup shredded zucchini
  • 1/4 cup chopped pecans


  1. Preheat oven to 375. Line or grease muffin tin. Prepare flax egg and set aside. In large measuring cup mix ACV and cashew milk together. Let sit for 5 minutes, then add maple syrup, coconut oil and vanilla. Whisk and finally add in set flax egg and stir.
  2. Whisk all dry ingredients together. Add wet to dry and mix thoroughly. Add in strawberries and zucchini. Stir gently to combine. Use ice cream scoop to measure batter into muffin tin. This recipe yields 10-11 muffins. Sprinkle chopped pecans on top.
  3. Bake for 25-30 minutes or until toothpick comes out clean. Let muffins rest in tin for 5 minutes before transferring to cooling rack. Let cool before eating.

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