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.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375 F.
Place aquafaba (reserved bean juice)* and sugar in a mixing bowl and mix with an electric mixer about 3 minutes, until fluffy.
Gently stir in by hand the coconut oil, vanilla, and plant-based milk.
Gently mix in whole wheat flour, nut meal, hemp seeds, baking powder, pumpkin pie spice until smooth.
Stir in carrots, zucchini, and raisins.
Stir in raisins.
Spray a muffin pan with nonstick cooking spray or line with muffin papers (sprayed with non stick cooking spray).
Pour batter into muffin pan to fill about two-thirds full.
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.
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