Zucchini Carrot Muffins with Cinnamon Crumble
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Zucchini Carrot Muffins with Cinnamon Crumble calories by ingredient
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
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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.
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.
Member Ratings For This Recipe
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1RETSGM
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CD6913562
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PATRICIAANN46
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WHITEANGEL4
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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