Vegan Chai Zucchini Muffins

I've been wanting to make these muffins for a while now!
When planning to bake these I didn't realize they weren't vegan! A quick and easy substitute of coconut oil for butter and 3 tablespoons of water with 1 tablespoon of chia seeds per egg! Instant veganization!
Original recipe from Live Simply, found here: http://livesimply.me/2014/08/07/chai-zucchini-muffins/

Ingredients: 

• 8 TB softened butter (substituted coconut oil 1:1)

• 1/2 cup honey (substituted maple syrup)

• 1/2 cup sucanat (I substituted brown sugar)

• 3/4 cup whole milk (almond milk substituted)

• 1 tsp vanilla extract 

• 2 beaten eggs (3 tablespoons of water and 1 tablespoon of chia seed per egg)

• 3 cups spelt flour or white whole wheat (I used plain white flour)

• 1 tsp baking powder

• 1 tsp baking soda

• 2 tsp ground cinnamon

• 1 tsp ground cardamom 

• 1 tsp ground ginger

• 1/2 tsp salt

• 2 cups shredded zucchini

Instructions: 

Preheat oven: 350 degrees F

Bake time: 25-28 minutes 

1. Mix the coconut oil, honey substitute, and sucanat. 

2. Add in vanilla extract, almond milk, and chia seed eggs. 

3. Add in flour, baking powder, baking soda, cinnamon, cardamom, ginger, and salt.

4. Lastly, mix in shredded zucchini!

5. Spoon mixture into muffin pan and bake for 25-28 minutes.

6. Allow to cool before removing or storing. 

Store in the fridge. 

Enjoy with latte or an almond milk chai latte!