Vegan Carrot Zucchini Muffins

Two carrot zucchini muffins stacked on one another. The muffin on top has a bite out of it so you can see the texture and bits of grated carrot and zucchini inside.

Print Recipe

Enjoy the goodness of 2 nutritious veggies in these moist and fluffy, healthy zucchini carrot muffins.

Prep Time15

Cook Time20

Total Time35

Course: Snack

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

1 heaping cup grated zucchini 125 g, squeezed of excess moisture
1 cup peeled finely shredded carrot 95 g
½ cup applesauce 113 g
⅓ cup coconut sugar 43 g
¼ cup maple syrup 80 g
¼ cup melted and cooled coconut oil 60 g
2 tbsp ground flax seeds 14 g
⅓ cup unsweetened almond milk 80 mL
1 ¾ cup whole wheat pastry flour 210 g
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

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.
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.
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 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.
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.
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.

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.

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.

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