Vegan Date, Walnut, And Zucchini Muffins - cooking recipe

Ingredients
    1/4 cup chia seeds
    1 cup water
    1 cup cashew flour
    1/4 cup ground flax seed
    2 tablespoons coconut flour
    2 tablespoons tapioca starch
    1 tablespoon ground cinnamon
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup chopped dates
    1 cup chopped walnuts
    1 cup shredded zucchini
    1/3 cup applesauce
    2 tablespoons coconut oil, melted
    1 fluid ounce liquid stevia, or to taste
Preparation
    Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
    Soak chia seeds in the water in a bowl until thickened and paste-like, 5 to 10 minutes.
    Whisk cashew flour, flax seed, coconut flour, tapioca starch, cinnamon, baking soda, and salt together in a bowl. Mix chia seed mixture, dates, walnuts, zucchini, applesauce, coconut oil, and stevia together in a separate bowl; stir into dry mixture until batter is just combined. Spoon batter into the muffin cups.
    Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 30 to 35 minutes. Cool muffins in the muffin tin on a wire rack before removing, about 10 minutes; cool another 5 minutes before serving.

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