Zucchini and Carrot Muffins
Servings: 12 Muffins
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Ingredients
- 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
Instructions
- 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.