Super healthy, super delicious and super easy to make, these zucchini and carrot muffins, topped with seeds and nut for extra crunch are sure to satisfy
This lockdown has been very difficult but thankfully we are know seeing a light at the end of the tunnel. I’m celebrating this good news by resuming my healthy diet and my home baking. I ate alot of sugar over the past year and while it was yummy, my weight has increased a bit. I’m now returning to more healthy baking and my usual low sugar diet.
I’ve also been stocking up on vegetables as I try to return to my pre pandemic weight. That’s how I found myself this month with a freezer full of shredded zucchini. Zucchinni is a vegetable that seems to proliferate, whether in the garden or the freezer. To free up some room, I decided to try making zucchini muffins, a recipe I’ve wanted to try for a while.
I decided to add some carrot to the classic zucchini muffin recipe and then added some walnuts and seeds as topping. They turned out so well. Nutty, flavourful and hearty, these are my new favorite muffin and go to recipe.
Making zucchini muffins
These are very easy muffins to make. Combine the dry ingredients and mix well. Add the zucchini and carrot, and the rest of the wet ingredients to the mixing bowl and stir until just combined.
I added walnuts to the recipe in both the batter and as a topping. I added some seed mix topping as well. This added some protein and crunch and makes the muffins so much more spectacular.
These muffins are both delicious and nutrition. Full of flavour and fibre and sure to please both your sweet tooth and your craving for healthy treats. You can eat them for breakfast, a coffee or tea break, in a packed lunch or as a not too sweet dessert. They truly are amazing and easy to make as well and impossible to resist. Enjoy!
More Vegan Muffin Recipes To Try
Vegan muffins are light, yummy and healthy. Whether you are making them for breakfast, lunch or a quick snack, they are always a good idea! Here are some recipes to try:
Zucchini and Carrot Muffins
- 2 cups All Purpose flour
- 1/2 cup granulated sugar
- 1/2 cup 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup grated zucchini packed
- 1/2 cup grated carrots finely chopped
- 1/4 cup canola oil
- 1/3 cup applesauce
- 2 teaspoon vanilla extract
- 1/4 cup soy milk or other plant based milk
- 1 tablespoon apple cider vinegar
- 1 chia egg
1 tablespoon chia seeds mixed with 3 tablespoons water, let sit for at least 5 minutes
- 1 cup walnuts chopped
- 1/4 cup seed mix
- Preheat the oven to 350 degrees F.
- Grease a 12 cup muffin including the top. Set aside.
- Prepare your chia egg by combining 1 tablespoon of ground chia seed with3 tablespoons of hot water and allowing it to sit for at least 5 minutes or until its thickened.
- Sift the flour into a mixing bowl. Add the sugars, baking soda, baking powder, cinnamon and nutmeg. Stir to mix.
- Stir in 3/4 cup of the chopped walnuts.
- Shred your zucchini in a food processor using both the grater blade and chopping blade. Add to the flour.
- Shred the carrot in the same way as the zucchini. Add to the mixing bowl with the flour.
- Add the canola oil, vanilla, soy milk and apple cider vinegar to the mixing bowl along with the chia egg.
- Mix batter until just combined. Do not over mix.
- Spoon batter into muffin tins, filling each nearly to the top.
- Top with the remaining chopped walnuts and seed mixture. Pack down slightly.
- Place muffins in oven. Bake for 35 minutes or until a tester comes out the middle of a muffin clean.
- Transfer muffins to a baking rack and let cool.
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