Vegan Zucchini Carrot Muffins
Delight in the wholesome goodness of Vegan Zucchini Carrot Muffins - moist and flavorful treats bursting with the natural sweetness of carrots and the goodness of zucchini. These guilt-free delights are perfect for a healthy breakfast or a satisfying snack, catering to both taste and nutrition.
Servings: 12
Calories: 150kcal
Equipment
- Mixing bowls
- Whisk or fork
- Grater
- Muffin tin
- Muffin liners or cooking spray
- Oven
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup grated zucchini
- 1 cup grated carrots
- ½ cup coconut sugar or any other sweetener of your choice
- ⅓ cup melted coconut oil or vegetable oil
- ⅓ cup unsweetened almond milk or any other plant-based milk
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or raisins (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners or lightly grease it with cooking spray.
- Add and combine the flour, baking powder, cinnamon, baking soda, and salt I a mixing bowl. Mix well.
- In another bowl, combine the grated zucchini, carrots, coconut sugar, melted coconut oil, almond milk, and vanilla extract. Stir until well combined.
- Slowly incorporate the dry ingredients into the wet ingredients, mixing until they are just combined. Avoid overmixing, as it can make the muffins dense.
- If using, fold in the chopped walnuts or raisins.
- Using a spoon, spread the batter into the prepared muffin tin, ensuring each cup is filled approximately three-quarters full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Take the muffins out of the oven and allow them to cool in the muffin tin for a few minutes. Then, carefully transfer the muffins to a wire rack to cool completely.