Zucchini Carrot Spice Muffins (Vegan)

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.

Zucchini Carrot Spice Muffins (Vegan)

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(5 votes, average: 4.40 out of 5)
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4.4 from 5 reviews

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

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Ingredients

• ½ cup aquafaba (liquid from 1 15-oz can of beans; see notes)
• 3 tablespoons coconut palm sugar (or brown sugar)
• 3 tablespoons coconut oil, melted
• 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
• Pinch salt (optional)
• ¼ cup raisins

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Instructions

1. Preheat oven to 375 F.
2. Place aquafaba (reserved bean juice)* in an electric mixer container and mix for about 3 minutes, until fluffy.
3. Stir in by hand coconut palm sugar, coconut oil, carrot, and zucchini.
4. Stir in plant-based milk.
5. Mix in whole wheat flour, nut meal, hemp seeds, baking powder, pumpkin pie spice and salt until smooth.
6. Stir in raisins.
7. Spray a muffin pan with nonstick cooking spray or line with muffin papers.
8. Pour batter into muffin pans to fill.
9. Place in oven and bake until cooked through (about 50 minutes, makes a dense, moist muffin).
10. Remove from oven and enjoy!

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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.

May substitute coconut oil with another type of fat, such as canola oil.

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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