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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 324.6
  • Total Fat: 16.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 354.3 mg
  • Total Carbs: 43.3 g
  • Dietary Fiber: 2.4 g
  • Protein: 3.7 g

View full nutritional breakdown of Zucchini Carrot Muffins with Cinnamon Crumble calories by ingredient
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Zucchini Carrot Muffins with Cinnamon Crumble

Submitted by: RENOODLE
Zucchini Carrot Muffins with Cinnamon Crumble

Introduction

These muffins are moist and delicious. They are a popular treat among my vegan and non-vegan friends. They seem to be more delectable with fresh zucchini and carrots from the garden...If you are a dairy lovin' fool just substitute with the good 'ol fashioned stuff... These muffins are moist and delicious. They are a popular treat among my vegan and non-vegan friends. They seem to be more delectable with fresh zucchini and carrots from the garden...If you are a dairy lovin' fool just substitute with the good 'ol fashioned stuff...
Number of Servings: 12

Ingredients

    Muffins:

    - 2/3 cup melted vegan butter (I use Earth Balance)
    - 2 servings of egg replacer mixed with water (I use Bob's Red Mill)
    - 2/3 cup granulated sugar
    - 1/2 cup light or dark brown sugar, packed
    - 2 teaspoon vanilla extract
    - 2 cups all-purpose flour
    - 1/2 teaspoon baking soda
    - 1/2 teaspoon baking powder
    - 1/2 teaspoon salt
    - 2 teaspoons ground cinnamon
    - 1 teaspoon ground nutmeg
    - 1 1/2 cups finely shredded unpeeled zucchini
    - 1/2 cup finely shredded carrot (the sweeter the better)
    - 1/2 cup chopped nuts (my favorite are pecans)(optional)

    Optional Cinnamon Crumb Topping:

    - 2 teaspoons vegan butter
    - 1 tablespoon brown sugar
    - 1 tablespoon flour
    - 1/2 teaspoon cinnamon (or to taste)
    - 1/4 teaspoon nutmeg (or to taste)

Directions

1. Spray 12 muffin cups with non-stick spray. Heat oven to 375.

2. In a mixing bowl, beat the melted vegan butter with egg replacer and water, sugars, and vanilla extract.

3. Combine the flour, baking soda, baking powder, salt nutmeg and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini, carrots and nuts.

4. Fill muffin cups about 3/4 full; sprinkle with Cinnamon Crumb Topping (see below) or granulated sugar, if desired.

5. Bake for 20 minutes, or until golden brown and a toothpick comes out clean.

Makes about 12 muffins.


Cinnamon Crumb Topping

1. Mix all ingredients together. Use a fork to combine until crumbly. I usually melt the vegan butter.

Number of Servings: 12

Recipe submitted by SparkPeople user RENOODLE.






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Member Ratings For This Recipe

  • I used avocado oil instead of fake butter + real eggs! I also made 1+ 1/2 of a recipe so added ground flaxseed for the other half of the oil. Plus 2/3 cup of oat bran. Also, 1 cup of the flour was ALMOND. Topping: sprinkled on cinnamon & sugar. Wonderful! Great for breakfast on the run! (made 23) - 9/8/13

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