Carrot & Zucchini Muffins


Carrot & Zucchini Muffins

Sometimes I call these “surprise” or “mystery” muffins because my kids and their friends would never guess that they actually contain carrot and zucchini AND that they are vegan and whole-grain! They make the perfect breakfast to start the day or mid-afternoon, an after-school snack.    

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Allergens: Gluten, Nuts, Wheat
  • Servings: 12 muffins


  • 1 cup whole wheat pastry flour
  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/3 cup ground flax seeds
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup pure maple syrup
  • 1/4 cup coconut oil (melted)
  • 1 cup zucchini (finely shredded)
  • 1/2 cup carrots (finely shredded)
  • 3/4 cup unsweetened raisins
  • 1/2 cup walnuts (chopped)
  • 1/2 cup coconut (shredded)


  1. Preheat oven to 350 degrees F.

  2. Line a muffin tray with muffin liners. If there are empty slots on the tray, fill halfway with warm water.

  3. In a medium bowl, combine pastry flour, almond flour, flax seeds, cinnamon, baking powder, baking soda, and salt.

  4. In a large bowl, whisk together 1/2 cup water, maple syrup, and coconut oil.

  5. Add dry ingredients to wet ingredients and stir until just incorporated.

  6. Gently fold in zucchini, carrots, raisins, nuts, and shredded coconut.

  7. Transfer batter to prepared liners, filling ¾ way.

  8. Bake until the inserted toothpick comes out mostly clean (about 20-25 minutes).

  9. Cool in a tray for 5 minutes, then transfer to a wire rack to cool completely.

  10. Store in an airtight container at room temperature for up to 5 days.

Bon appétit!

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    • veggiecurean

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