Description
These vegan and gluten free carrot zucchini muffins are the best quick on-the-go healthy breakfast for busy back-to-school mornings.
Ingredients
Scale
- ½ cup vegan butter
- ½ cup unsweetened applesauce
- 1 cup cane sugar
- ½ cup coconut sugar
- 1 tbsp vanilla extract
- ¼ cup flax meal
- ¼ cup almond milk
- 2 cups all purpose gluten free flour
- 1 cup almond flour
- 1½ tsp cinnamon
- ½ tsp ground ginger
- ¾ tsp baking soda
- ¾ tsp baking powder
- ½ tsp xanthan gum (no need to add if store-bought flour blend already contains it)
- ½ tsp kosher salt
- 1 cup chopped walnuts
- 1 cup shredded carrots
- 1 cup shredded zucchini
- ½ cup golden raisins
Instructions
- Preheat the oven to 335°F. In an electric hand-held or stand mixer, cream the butter, applesauce, cane sugar, coconut sugar and vanilla extract until light and fluffy.
- Mix in the flax meal and almond milk. In a separate mixing bowl, combine the gluten free flour, almond flour, cinnamon, ginger, baking soda, baking powder, xanthan gum (if using), and salt. Add the flour mixture to the bowl with the creamed butter and sugar, ½ cup at a time, mixing continuously until well combined.
- Gently minx in walnuts, carrots, zucchini, and raisins. Let the mixture sit for 15-20 minutes.
- Line a muffin pan with paper liners, fill them to the top with batter, and smooth out gently. Bake until firm all the way through, 30-33 minutes.
- Prep Time: 25 minutes
- Cook Time: 35
- Category: Breakfast
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 296
- Sugar: 23.2 g
- Sodium: 152.7 mg
- Fat: 11.6 g
- Saturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 39.8 g
- Fiber: 3 g
- Protein: 3.8 g
- Cholesterol: 0 mg
