Vegan Carrot Zucchini Muffins – Running on Real Food
Looking for a delicious and healthy treat? These vegan carrot zucchini muffins are the perfect solution! Made in just one bowl, these muffins are a great way to use up extra zucchini. They are moist, fluffy, and packed with flavor, making them a hit with the whole family.
If you're new to adding zucchini to sweet recipes, be sure to also try Vegan Zucchini Bread, Healthy Zucchini Brownies, and Zucchini Chocolate Chip Cookies.
These delicious muffins make a tasty and healthy snack for any time of day. They are loaded with flavor and nutrition, making them perfect for breakfast, lunch, or a sweet evening treat.
Adding zucchini to the mix provides extra moisture for a tender muffin, while the combination of carrot and zucchini pairs beautifully with cinnamon, nutmeg, and coconut sugar.
For more carrot-inspired treats, check out Carrot Cake Banana Bread, Carrot Oatmeal Cookies, and Carrot Cake Baked Oatmeal.
Ingredient Notes
- Zucchini: You’ll need one medium-sized zucchini or about 1 heaping cup after you squeeze out the liquid. The amount doesn’t have to be exact.
- Carrot: Use about 1 cup of peeled and finely grated fresh carrot. It’s fine to omit either the carrot or zucchini if you only have one available.
- Coconut Sugar: Use coconut sugar for a refined sugar-free recipe or you can substitute brown sugar.
- Maple Syrup: Use any variety of maple syrup or substitute agave syrup.
- Coconut Oil: This may be substituted with plant-based butter.
- Flax: You’ll need ground flax seeds (flax meal) to act as a flax egg and help bind the recipe. Do not use whole flax seeds.
- Almond Milk: You can use any plant-based milk you enjoy here such as oat milk, soy milk, or cashew milk. Unsweetened milk is recommended, but you can use sweetened milk if you like.
- Flour: The recipe calls for whole wheat pastry flour. You can substitute white whole wheat flour or all-purpose flour. I would not recommend regular whole wheat flour for this recipe.
The complete list of ingredients with measurements is found in the recipe card at the end of the post.
Variations & Additions
- Chocolate Chips: Fold up to 1/2 cups chocolate chips, mini chocolate, or dark chocolate chips into the batter before baking.
- Mini Muffins: To make mini muffins, use a 24-piece mini muffin pan and bake for 15 minutes before checking for doneness.
- Extras: You can add in 1/2 cup of extras such as dried cranberries, raisins, chopped dates, walnuts, or pecans.
- Cream Cheese Frosting: For a treat, make the cashew cream cheese or cream cheese frosting from this vegan carrot cake recipe and frost your muffins.
- Oats: Add 1/2 cup rolled oats to the batter with the dry ingredients or try adding zucchini or carrot to these Healthy Oatmeal Muffins.
Step-by-Step Instructions
Step 1: Prepare for Baking
Preheat the oven to 350˚F (180˚C) and line a muffin pan with 12 paper liners. Spray the liners with non-stick cooking spray to prevent sticking.
Grate the carrot and zucchini, then squeeze the shredded zucchini over a strainer to remove excess moisture. Be sure to also peel and grate the carrot.
Step 2: Mix Wet Ingredients
Add the zucchini, carrot, applesauce, coconut sugar, maple syrup, coconut oil, flax, and milk to a mixing bowl and mix until well combined.
Step 3: Add Dry Ingredients
Add the flour, baking powder, baking soda, spices, and salt and mix gently until all the flour is incorporated. Be careful not to overmix the batter.
Step 4: Bake Muffins
Divide the muffin batter between the 12 liners and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 5: Cool and Enjoy
Allow the muffins to cool in the pan for at least 5 minutes before transferring them to a wire rack to cool completely.
Recipe FAQs
Are carrot zucchini muffins healthy?
Carrot zucchini muffins can be a healthy choice depending on the specific recipe and ingredients used.
This recipe is a source of fiber, vitamins, and minerals. It uses whole wheat flour to increase the fiber content, applesauce to add more nutrition and reduce added oils and fats, and coconut sugar and maple syrup for a refined sugar-free recipe.
Of course, they’re still muffins but can certainly be enjoyed in moderation and as part of a balanced diet.
Can I freeze carrot zucchini muffins?
Yes, you can freeze carrot zucchini muffins. To freeze them, let them cool completely to room temperature.
Once cooled, wrap them individually (not required) then store in a freezer bag, removing as much air as possible before sealing to help prevent freezer burn. Freeze for up to 3 months.
To thaw, let them sit at room temperature for 1-2 hours then enjoy as is or lightly warmed in the microwave.
How should I store carrot zucchini muffins?
Make sure the muffins are completely cool before storing. Store muffins in an airtight container at room temperature for 2-3 days or in the fridge for 1 week.
Baking Tips
- Measuring Accurately: For best results, I recommend using a digital kitchen scale to accurately measure the ingredients.
- Over Mixing: Avoid over mixing or the muffins will be dense and gummy. As soon as the flour is incorporated, stop mixing.
- Baking: Make sure the oven is fully preheated, get the muffins into the oven right after you fill the cups, and do not open the oven until you’re ready to check for doneness at 18-20 minutes.
- Flax: Try to use freshly ground flax or flax that’s been ground within 1-2 months and stored in the fridge. Old flax may not act the way we need it to in baking.
- Draining Zucchini: Don’t skip squeezing the liquid out of the zucchini or the muffins will be soggy and dense.
