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