Vegan Zucchini Carrot Muffins

Have you ever tried mixing fruits & vegetable to make muffins? Sounds strange? Well, not anymore! 🙂 We’ve just discovered the most delicious Zucchini Carrot Muffins and we are so excited to share it with you today! Soft, sweet, healthy, and vegan! Amazing, right?

These delicious muffins will blow you away with its texture and amazing flavor. Not long ago, I hated zucchini, I guess I didn’t like the way people usually use that vegetable in meals. But then, slowly, I started making some new recipes, added it in smoothies. And finally, Darko convinced me to try with muffins. This is how we decided to make this recipe.
Vegan Muffins
For these zucchini carrot muffins, we’ve used 2 types of gluten-free flour – proso millet and coconut. Besides that, other good options are definitely quinoa flour or oat flour. Just use what you have on hand, the taste will be the same, and the texture won’t change much.




 

 
If you love healthy vegan and gluten-free muffins, check our other recipes like Strawberry Oat Muffins, Blueberry Oat Muffins, and Chickpea Muffins. Which ones are your favorite? 🙂
Zucchini Carrot Muffins
Prep time: 15 min   Cook time: 25 min   Total: 40 min   Servings: 6




 

 

INGREDIENTS

  • 1 cup shredded zucchini (1 small)
  • 2/3 cup shredded carrot (2-3 medium)
  • 1 cup (1 small) peeled & shredded apple
  • flax egg (2 tablespoons ground flax seeds & 6 tablespoons of water)
  • 1 cup proso millet flour
  • 1/2 cup coconut flour
  • 2 tablespoons coconut oil
  • 8 tablespoons agave syrup (or honey if not a vegan)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2-3 tablespoons non-dairy milk (I used soy milk)

INSTRUCTIONS

  • Preheat the oven to 350°F (180°C). Prepare the silicone muffin baking pan (if you are using non-silicone pan then grease it with coconut oil or other vegetable oil) and set aside.
  • Whisk together the ground flax seeds and water in a small bowl. Set aside for about 5-10 minutes.
  • Meanwhile, combine all the dry ingredients into a large mixing bowl and stir until evenly combined.
  • Add flax egg, coconut oil and agave syrup (or honey), shredded apple, zucchini, and carrots into a bowl with the dry ingredients and stir everything. Add non-dairy milk, a tablespoon at a time. Stir again until you get a sticky dough. 
  • Dump the mixture into silicone pan and fill each cup 3/4 of the way full.
  • Bake for 25 minutes. 
  • Let it cool completely.
  • Enjoy your vegan zucchini carrot muffins!

NOTES

  • We got exactly 12 Vegan Zucchini Carrot Muffins from this mixture.

Zucchini Muffins



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