Vegan Spiced Carrot Zucchini Muffins
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 205.8
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 136.8 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 2.2 g
- Protein: 3.1 g
View full nutritional breakdown of Vegan Spiced Carrot Zucchini Muffins calories by ingredient
Introduction
These are incredibly delicious and so, so healthy! Moist, sweet, and satisfying! These are incredibly delicious and so, so healthy! Moist, sweet, and satisfying!Number of Servings: 18
Ingredients
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2 tbsp Flaxseed
.33 cup (8 fl oz) Water, tap
2 cup Wheat flour, white, all-purpose, enriched, calcium-fortified
1 cup Quaker Oats Old-Fashioned Rolled Oats
2 tsp Baking Powder
.5 tsp Salt
2 tsp Cinnamon, ground
.5 tsp Nutmeg, ground
.5 tsp Ginger, ground
.5 tsp Allspice
.5 cup Coconut Oil
8 oz Almond Breeze Almond Milk, Unsweetened Vanilla
.75 cup, packed Brown Sugar
3 tsp Vanilla Extract
1 cup, grated Carrots, raw
1 cup, mashed Zucchini
.5 cup, chopped Walnuts
.5 cup, packed Raisins
Directions
Preheat oven to 375 and prepare muffin tin or cups.
In small bowl, mix flaxseed and water. Set aside.
In large bowl, wisk flour, oats, baking powder, salt, cinnamon, nutmeg, ginger, and allspice together.
Melt coconut oil until just melted. Stir in carrots, zucchini, almond milk, brown sugar, and vanilla extract. Add the flaxseed mix and stir to combine.
Add the wet ingredients to the dry ingredients and stir just until combined.
Divide batter into muffin tins/cups and top with oats if desired.
Bake for 15 - 18 minutes until muffins spring back when lightly touch and toothpick comes out clean when inserted in center.
Let cool in pan for 5 minutes, then remove from pan and transfer to a wire rack to cool completely.
**From Oh My Veggies 2011-14 (zucchini modification by WifeofRome)
Serving Size: Makes 12 medium or 18 small muffins
In small bowl, mix flaxseed and water. Set aside.
In large bowl, wisk flour, oats, baking powder, salt, cinnamon, nutmeg, ginger, and allspice together.
Melt coconut oil until just melted. Stir in carrots, zucchini, almond milk, brown sugar, and vanilla extract. Add the flaxseed mix and stir to combine.
Add the wet ingredients to the dry ingredients and stir just until combined.
Divide batter into muffin tins/cups and top with oats if desired.
Bake for 15 - 18 minutes until muffins spring back when lightly touch and toothpick comes out clean when inserted in center.
Let cool in pan for 5 minutes, then remove from pan and transfer to a wire rack to cool completely.
**From Oh My Veggies 2011-14 (zucchini modification by WifeofRome)
Serving Size: Makes 12 medium or 18 small muffins