Zucchini Carrot Muffins with Cinnamon Crumble
- 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)
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.
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.
Nutritional Info Amount Per Serving
- Calories: 297.0
- Total Fat: 14.7 g
- Cholesterol: 0.0 mg
- Sodium: 323.8 mg
- Total Carbs: 43.4 g
- Dietary Fiber: 2.2 g
- Protein: 3.4 g
Member Reviews
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BERRY4
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