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, after-school snack.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Allergens: Tree Nuts, Wheat
- Servings: 12 muffins
Ingredients
- 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)
Instructions
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Preheat oven to 350 degrees F.
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Line muffin tray with muffin liners. If there are empty slots on tray, fill halfway with warm water.
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In medium bowl, combine pastry flour, almond flour, flax seeds, cinnamon, baking powder, baking soda, and salt.
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In large bowl, whisk together 1/2 cup water, maple syrup, and coconut oil.
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Add dry ingredients to wet ingredients and stir until just incorporated.
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Gently fold in zucchini, carrots, raisins, nuts, and shredded coconut.
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Transfer batter to prepared liners, filling ¾ way.
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Bake until inserted toothpick comes out mostly clean (about 20-25 minutes).
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Cool in tray for 5 minutes, then transfer to wire rack to cool completely.
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Store in airtight container at room temperature up to 5 days.