Healthy, Vegan Carrot-Zucchini-Muffins

13. October 2019Laura Tassatti

The weather this weekend was really fantastic and I tried to enjoy the sun as much as possible. But of course I also baked something again. I am lucky that my boyfriend`s parents grow a lot of vegetables and fruit in their garden and I always get some. I also get some eggs, because they have their own chickens, which I by the way named after me. Originally I wanted to name only one Laura, but then I thought I can’t remember which one, so I just named them all that way. So I always know that the eggs I use come from happy chickens.

But this time I couldn’t use any, because even if I’m not vegan, I sometimes like to bake without animal products and therefore I made this vegan muffin recipe. However, I was able to use a zucchini from my boyfriend’s parent’s garden. I also had carrots left, so I made these healthy carrot zucchini muffins with wholemeal flour and coconut blossom sugar. I was amazed again how delicious muffins taste, even if they are baked with healthier ingredients. They are really moist and perfect if you want to slip someone some vegetables ;).

Print Recipe

Healthy, Vegan Carrot-Zucchini-Muffins

  • Serves: 12

Ingredients

  • 100 g carrots
  • 150 g zucchini
  • 120 g grounded almonds
  • 20 g cocoa powder
  • 200 g wholemeal spelt flour
  • 200 g almond milk
  • 100 ml oil
  • 130 g coconut blossom sugar
  • 2 tsp lemon zest
  • 1 tbsp lemon juice
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • pinch of Salt
  • 1 tbsp cider vinegar
  • 1 tbsp flaxseeds
  • 3 tbsp water

Instructions

  • 1)

    Preheat the oven to 180°. Mix the vinegar with the almond milk and set aside. Add the water to the flaxseeds and set aside as well.

  • 2)

    Peel and finely grate the carrots. Grate the zucchini finely as well. Then mix the ground almonds, lemon zest, lemon juice and cinnamon with the carrots and zucchini.

  • 3)

    Mix flour with baking powder and a pinch of salt. Mix the flaxseeds with the sugar and add the almondmilk and oil. First add the vegetable mixture and then the flour mixture and fold in with a whisk until all ingredients are mixed.

  • 4)

    Place 12 paper moulds in a muffin tin and fill with the batter. Bake the muffins for 20-25 minutes. If you like, you can pour some melted vegan chocolate over the finished muffins.

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