These vegan muffins are packed with the goodness of carrots and zucchini, making them a nutritious and delicious snack or breakfast option.
Ingredients:
- 1 cup grated carrot
- 1 cup grated zucchini
- 1 cups all-purpose flour
- 1 tsp baking powder
- tsp baking soda
- tsp salt
- tsp ground cinnamon
- cup coconut oil, melted
- cup maple syrup
- cup unsweetened applesauce
- 1 tsp vanilla extract
- cup chopped walnuts or pecans optional
Instructions:
Preheat oven to 350F 175C
Grease or line a muffin tin
In a large mixing bowl, combine grated carrot and zucchini
In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon
Add melted coconut oil, maple syrup, applesauce, and vanilla extract to the grated vegetables
Mix until well combined
Gradually add the dry ingredients to the wet ingredients, stirring until just combined
Fold in chopped nuts if using
Spoon the batter into the prepared muffin tin, filling each cup about full
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean
Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely
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