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ZUCCHINI CARROT MUFFINS

These carrot zucchini muffins are moist, sweet, and healthy at the same time. They’re perfect for a quick snack on the go or also for breakfast. Besides, they’re vegan and can easily be made gluten-free!

Vegan carrot zucchini muffins?! A couple of years ago, I probably would have shaken my head in utter disbelief. Vegetables and sweet muffins definitely didn’t go together for me, but now I know they actually do! 

These muffins are are great way to sneak some veggies into your diet.

WHAT YOU NEED FOR THESE ZUCCHINI CARROT MUFFINS:

  • Two carrots
  • An apple
  • A small zucchini
  • Whole wheat flour
  • Rolled oats
  • Baking powder
  • Brown sugar or coconut sugar
  • Cinnamon
  • A mashed banana
  • Salt
  • Olive oil or canola oil
  • Unsweetened almond or oat milk
  • Walnuts

As always, you can find the full ingredient list in a separate, printable recipe box at the end of this post.

two carrots, a banana, an apple, walnuts, and two bowls of oats and whole wheat flour on a marble countertop

HOW TO MAKE ZUCCHINI CARROT MUFFINS – EASY ZUCCHINI MUFFIN RECIPE

The recipe for these healthy zucchini muffins couldn’t be much easier! You need only one bowl and a grater, no mixer, no whisk, no whatsoever.

four bowls of grated zucchini, grated carrots, grated apple, and mashed banana on a marble countertop

STEP 1: In a medium bowl, combine all dry ingredients.

batter for zucchini carrot muffins in a white bowl with a white spoon before stirring

STEP 2: Add the grated carrots, the apple, the zucchini, and the mashed banana. Stir in the almond or oat milk, the oil and about half of the chopped walnuts. Mix until well combined.

batter for zucchini carrot muffins in a white bowl with a white spoon on a marble countertop

STEP 3: Place 12 paper liners in a muffin tin and divide the mixture evenly. Sprinkle with the rest of the walnuts.

Zucchini Carrot Muffins in paper liners in a muffin tray before baking
unbaked zucchini carrot muffin batter in paper liners in a muffin tray sprinkled with chopped walnuts

STEP 4: Preheat your oven to 350 °F.  Bake the muffins for 30 minutes.

STEP 5: Let them cool down in the muffin tin for at least half an hour before eating them.

Zucchini Carrot Muffins on a blue and white tablecloth with an apple, two carrots, and a glass of milk in the background

RECIPE NOTES:

  • I used brown sugar to sweeten the muffins, but you can also use agave or any other kind of sweetener you like. Maybe it would also work to use dates as a natural sweetener, but I haven’t tried that yet.  
  • Make sure to squeeze out the water of the zucchini with your hands after grating and before adding them to the muffin batter. Otherwise the texture of the muffins will get too wet.
  • These muffins are also a great way to include nuts in your diet. Proteins, vitamins, antioxidants, and omega 3-fatty acids – just name it, nuts got it all! You could also replace the walnuts with almonds or hazelnuts.
  • The zucchini carrot muffins can easily be made gluten-free. For a gluten-free version, replace the whole wheat flour with a gluten-free flour blend. Also make sure that the rolled oats are labeled as gluten-free.
  • As every oven is a bit different, it’s best to do a toothpick test to check if the muffins are done. Just stick a toothpick into the center of your muffin. If there is wet batter on the toothpick, your muffins need more time. But if it comes out clean, they’re done!
  • Are you a chocolate fan? Then try my vegan chocolate zucchini muffins with peanut butter! 
  • If you’re not a fan of paper liners, you could also spray your muffin tin with nonstick cooking spray and then scoop the batter right into the muffin tin. However, make sure to let them cool down completely before you take them out with the help of a butter knife. 
a hand holding half a zucchini carrot muffins with a plate with more muffins, an apple, and a carrot in the background

ZUCCHINI CARROT MUFFINS

Course: Breakfast, SnacksCuisine: American
Servings

12

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

207

kcal

These carrot zucchini muffins are moist, sweet, and healthy at the same time. They’re perfect for a quick snack on the go or also for breakfast. Besides, they’re vegan and can easily be made gluten-free!

Ingredients

  • 2 medium carrots, grated (one heaping cup)

  • 1 apple, grated

  • 1 small zucchini, grated squeeze out the water

  • 1 cup whole wheat flour

  • 1 cup rolled oats

  • 1.5 teaspoon baking powder

  • 1/2 cup brown sugar

  • 1 teaspoon cinnamon

  • 1 small banana, mashed

  • 1/4 teaspoon salt

  • 1/4 cup canola or olive oil

  • 1/2 cup almond or oat milk

  • 3/4 cup walnuts, roughly chopped

Directions

  • In a medium bowl, combine all dry ingredients.
  • Add the grated carrots, the apple, the zucchini, and the mashed banana. Stir in the almond or oat milk,the oil and about half of the chopped walnuts . Mix until well combined.
  • Place 12 paper liners in a muffin tin and divide the mixture evenly. 
  •  Sprinkle with the rest of the walnuts. 
  • Bake for about 30 minutes at 350 °F. 
  • Let the muffins cool down in the muffin tin for at least half an hour before removing or eating them.

Notes

  • I used brown sugar to sweeten the muffins, but you can also use agave or any other kind of sweetener you like. Maybe it would also work to use dates as a natural sweetener, but I haven’t tried that yet.  
  • Make sure to squeeze out the water of the zucchini with your hands after grating and before adding them to the muffin batter. Otherwise the texture of the muffins will get too wet.
  • These muffins are also a great way to include nuts in your diet. Proteins, vitamins, antioxidants, and omega 3-fatty acids – just name it, nuts got it all! You could also replace the walnuts with almonds or hazelnuts.
  • The zucchini carrot muffins can easily be made gluten-free. For a gluten-free version, replace the whole wheat flour with a gluten-free flour blend. Also make sure that the rolled oats are labeled as gluten-free.
  • As every oven is a bit different, it’s best to do atoothpick test to check if the muffins are done. Just stick a toothpick into the center of your muffin. If there is wet batter on the toothpick, your muffins need more time. But if it comes out clean, they’re done!
  • Are you a chocolate fan? Then try my vegan chocolate zucchini muffins with peanut butter! 
  • If you’re not a fan of paper liners, you could also spray your muffin tin with nonstick cooking spray and then scoop the batter right into the muffin tin. However, make sure to let them cool down completely before you take them out with the help of a butter knife. 

This recipe was created by veganheaven read the full article here

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