Zucchini Carrot Spice Muffins

These plant-based muffins are chock full of real veggies, including zucchini and carrots, as well as whole grains, nuts, and seeds. Light in sugar and fat, these vegan muffins are healthy enough you can feel good about giving them as treats to your kids, or packing them along for fitness fuel for your workout or hike. These Zucchini Carrot Spice Muffins are a great way to use up a bumper crop of zucchini growing in your garden, too.

Turn to the powers of aquafaba—essentially bean liquid–to provide an egg replacement in this recipe. Just whip up the reserved liquid from a can of beans and you can replace eggs in your favorite baked recipe, like this muffin recipe. You can make this recipe gluten-free by simply swapping out the wheat flour for a gluten-free flour, too. Enjoy a batch of these moist, flavorful muffins for your next breakfast, brunch, or coffee break.

Watch me make this recipe on Instagram here.

Step-by-Step Guide

Watch me make this recipe in my Plant-Powered Live Show on Instagram here.

Zucchini Carrot Spice Muffins

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(9 votes, average: 4.56 out of 5)
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4.6 from 9 reviews

• Author: The Plant-Powered Dietitian
• Yield: 9 servings 1x
• Diet: Vegan

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Description

These vegan Zucchini Carrot Spice Muffins are chock full of real veggies, including zucchini and carrots, as well as whole grains, nuts, and seeds.

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Ingredients

Scale 1x2x3x

• ½ cup aquafaba (liquid from 1 15-oz can of beans; see notes)
• 3 tablespoons coconut palm sugar (or brown sugar)
• 3 tablespoons melted coconut oil or canola oil
• 1 teaspoon vanilla
• 1 medium carrot (purple, orange, or yellow), shredded
• 1 medium zucchini, shredded
• ½ cup plain, unsweetened plant-based milk (i.e., soy or almond)
• 1 ½ cups whole wheat flour
• ¼ cup nut meal (i.e., peanut, almond, or hazelnut)
• 3 tablespoons hemp seeds
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons pumpkin pie spice
• ¼ cup raisins

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Instructions

1. Preheat oven to 375 F.
2. Place aquafaba (reserved bean juice)* and sugar in a mixing bowl and mix with an electric mixer about 3 minutes, until fluffy.
3. Gently stir in by hand the coconut oil, vanilla, and plant-based milk.
4. Gently mix in whole wheat flour, nut meal, hemp seeds, baking powder, pumpkin pie spice until smooth.
5. Stir in carrots, zucchini, and raisins.
6. Stir in raisins.
7. Spray a muffin pan with nonstick cooking spray or line with muffin papers (sprayed with non stick cooking spray).
8. Pour batter into muffin pan to fill about two-thirds full.
9. Place in center of oven and bake until cooked through (about 45-50 minutes, insert fork to make sure it comes out clean). It makes a dense, moist muffin.
10. Remove from oven and enjoy!

Notes

Aquafaba is reserved bean liquid. You can reserve the liquid that comes in canned beans for use in whipping as an egg replacer. One 15-ounce can of beans provides about ½ cup aquafaba. Check out my blog on how to make aquafaba.

May substitute whole wheat flour with gluten-free flour to make this recipe gluten-free.

• Category: Muffins
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 166
• Sugar: 5 g
• Sodium: 14 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Carbohydrates: 23 g
• Fiber: 4 g
• Protein: 5 g
• Cholesterol: 0 mg

For other healthy plant-based muffin recipes, check out the following:

Chocolate Zucchini Power Muffins
Whole Corn Muffins with Spices
Blueberry Millet Muffins

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