Description
Enjoy the goodness of 2 nutritious veggies in these moist and fluffy, healthy zucchini carrot muffins.
Ingredients
- 1 heaping cup grated zucchini (125 g), squeezed of excess moisture
- 1 cup (95 g) peeled finely shredded carrot
- ½ cup (113 g) applesauce
- ⅓ cup (43 g) coconut sugar
- ¼ cup (80 g) maple syrup
- ¼ cup (60 g) melted and cooled coconut oil
- 2 tbsp (14 g) ground flax seeds
- ⅓ cup (80 mL) unsweetened almond milk
- 1 ¾ cup (210 g) whole wheat pastry flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ½ cup chopped walnuts, optional
- ¼ cup raisins, optional
Instructions
- Prepare: Preheat the oven to 350˚F (180˚C) and line a muffin tin with 12 paper liners. Spray the liners with non-stick cooking spray.
- Drain Zucchini: Prepare the grated carrot and zucchini. Squeeze the grated zucchini over a bowl or strainer with your hands to squeeze out the excess liquid. You should have a compressed ball of grated zucchini when it’s ready.
- Mix Wet Ingredients: In a large bowl, mix the drained zucchini, carrot, applesauce, coconut sugar, maple syrup, coconut oil, ground flax and almond milk until well combined.
- Add Dry Ingredients: Add the flour, baking powder, baking soda, cinnamon, nutmeg and salt and gently mix until “just combined”. Do not overmix the batter or the muffins will be tough. Gently mix in the walnuts and raisins if using.
- Fill Liners and Bake: Spoon batter into the 12 muffin liners and sprinkle a few chopped walnuts on top of each if desired. Bake 18-20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean and the tops are golden brown. Bake times may vary depending on your oven.
- Cool: Remove muffins from the oven when done and let sit for at least 5 minutes in the pan before transferring to a wire rack to finish cooling.
- Storing: Store muffins in an air-tight container at room temperature for up to 3 days, in the fridge for up to 1 week, or in the freezer for up to 3 months.
Notes
Substitutions: You can substitute all-purpose flour or white whole wheat flour in place of whole wheat pastry flour. I do not recommend whole wheat flour or the muffins will be too dense. You can use brown sugar instead of coconut sugar. You can use plant-based butter instead of coconut oil.
For best results, use a digital scale to measure ingredients.
Nutrition
- Serving Size: 1
- Calories: 156
- Sugar: 10 g
- Sodium: 122 mg
- Fat: 5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 3 g