Vegan carrot zucchini muffins?! A couple of years ago, I probably would have shaken my head in utter disbelief. Vegetables and sweet muffins definitely didn’t go together for me, but now I know they actually do!! These muffins are are great way to smuggle some veggies into your diet.
Yesterday I made these super delicious vegan carrot zucchini muffins that were moist, sweet, and healthy at the same time. They’re perfect for a quick snack on the go or also for breakfast. Plus they are so easy to make: You only need one bowl and a grater, no mixer, no whisk, no whatsoever. It definitely couldn’t be easier! To give the muffins even more flavor and texture, I added one grated apple, rolled oats, whole wheat flour, chopped walnuts, and lots of cinnamon.
I used brown sugar to sweeten the muffins, but you can also use agave or any other kind of sweetener you like. Maybe it would also work to use dates as a natural sweetener, but I haven’t tried that yet. They are also great to make picky eaters eat some veggies. Just don’t tell them what you used to make the muffins and they will probably never know. ;-)
These muffins are also a great way to include nuts in your diet. Proteins, vitamins, antioxidants, and omega 3-fatty acids – just name it, nuts got it all!! Most days I try to eat about a handful of nuts and seeds. Sometimes together with granola, in my smoothie, or as nut butter. So I guess what is there not to love about these wholesome, sweat, and hearty vegan carrot zucchini muffins? ;-)
I hope you guys all have a great start into the week! I always love to hear from you! So if you make these vegan carrot zucchini muffins leave a comment or tag your picture with @_veganheaven_ on Instagram. :-)
Vegan Carrot Zucchini Muffins
Ingredients
- 2 medium carrot, grated (one heaping cup)
- 1 apple, grated
- 1 small zucchini, grated squeeze out the water
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1.5 teaspoon baking powder
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1 small banana, mashed
- 1/4 teaspoon salt
- 1/4 cup canola or olive oil
- 1/2 cup almond or oat milk
- 3/4 cup walnuts, roughly chopped
Instructions
- In a medium bowl, combine all dry ingredients.
- Add the grated carrots, the apple, the zucchini, and the mashed banana. Stir in the almond or oat milk,the oil and about half of the chopped walnuts . Mix until well combined.
- Place baking cups in a muffin pan and divide the mixture evenly. Sprinkle with the rest of the walnuts. Bake for about 30 minutes at 356 °F (180°C). Let cool down in the muffin tin for at least half an hour.
Wow, vegan muffins? These carrot zucchini muffins looks incredible, Sina! And the addition of cinnamon sounds so YUM!
Thanks so much, Anu! :-) I can never get enough of cinnamon, so I definitely had to add it to these muffins.
Zucchini muffins are great and carrot muffins are awesome as well but Carrot Zucchini Muffins?! Super amazing-awesome! I’ve never thought of mixing these two things but now I have to try it too :)
Thanks, Bianca! So glad you like the recipe. Let me know how they turned out. :-)
The super chunkiness of these muffins is totally winning over my carrot-cake loving heart <3 And if I eat them all then that's like at least two servings of veggies and one of fruit ;) Love these Sina!
Haha! I totally agree with you, Natalie! I mean basically it’s just fruit and veggies, so what’s wrong with eating the whole batch at once? :-) This definitely wasn’t my last time baking with zucchini!
Yum!! I have a Carrot Oat Muffin on my blog, so KNOW that veggies and sweet go perfectly in muffins. Yours are even more loaded with goodness than mine. They look delicious and I will be trying them soon!
Glad you like the recipe, Jenn! Let me know how they turned out. I just couldn’t believe that they are this sweet and moist. I can’t wait to do more “zucchini baking”. :-)
I have to have these! They are absolutely gorgeous! Plus, if you know anything about me, I don’t make anything without finding a way to sneak my veggies into every recipe. These are definitely a 10 out of 10 in my book. Can’t wait to try them.
Thanks so much, Michaell! :-) I can’t believe that I waited this long to use carrots and zucchini for baking. They’re both awesome in baked goods!
These look like heaven! I am all about the healthy produce filled muffins! Hello breakfast!
Thanks so much, Rebecca! Glad you like them! :-)
Wow! Amazing photos! I love putting zucchini in baked goods. I’ll have to give these a shot!
Thanks, Jenna! :-) I can’t believe that I haven’t tried baking with zucchini any sooner!
I still haven’t baked with zuchinni (or courgette as we call it), but I really think I need to after looking at these. They look delicious!
Thanks, Dannii! Yeah, you’re definitely missing out on this. ;-) I just couldn’t believe that I waited this long. Can’t wait to do more “zucchini baking” in the future! :D
love muffins and yours look lovely!
Thanks, Sarah! So glad you like them. :-)
These muffins sound amazing Sina! Carrot cake is one of my favourite cakes to make, but I’ve never tried a cupcake version with zucchini before! What a delicious idea!!!
Thanks, Harriet! :-) It was my first time baking with zucchini too, but I can’t wait to do it more often.
I made these this afternoon…oh my goodness, they are delicious!!! Chunky, yet moist…will definitely make them again and again!! Thanks for sharing your recipe!!
Thanks for letting me know, Clare. :-) You’re very welcome! ;-) So great to hear that you liked them!!
These are absolutely delicious! I added pumpkin seeds to the top with crushed walnuts! Yum.
Just ate 2 of these for breakfast. Excellent. I used agave nectar instead of brown sugar, but either would be fine. Thank you for a delicious light meal for when I get home late at night. Yummmm!
Recipes like this totally excite me – healthy, planet friendly and super tasty!! Second round of them…2 1/2 year loves them!!!
Thanks, Jennifer! :-) That’s so great to hear. They’re one of the favorites around here too!
Can almond flour be used in this recipe instead of wheat?
I substitute 1/2 c almond flour for 1/2 cup flour. Works well.
Oh, I’ve been looking for a good vegan zucchini muffin recipe, and your muffins look so good! I love it that the recipe calls for all ‘regular’ ingredients, so I don’t need an extra trip to the grocery store to seek out something exotic.
I make these muffins on a regular basis. The only change I made is 1/4 cup agave nectar instead of brown sugar. They are dense and filling. I always share with my daughter-in-law. She loves them and I get to give her something special. I usually eat them for breakfast an hour before Tai Chi class so I’m satisfied but don’t have a full stomach feeling. You won’t be disappointed!
Thanks so much for your comment! :-) So great to hear that you guys like them this much! Tai Chi class in the morning sounds amazing by the way! What a great way to start the day :-)
So glad you like it, Alina! :-)
I made these the other day and they turned out great! My husband and I are both really happy and I’m sure I’ll make them again & can’t imagine that anyone would suspect they’re vegan.
I made two additions – 1) I added 2 tsp of ground flax seed and 2) after filling most of the muffin cups, I added a small handful of chocolate chips to the batter for a portion of the muffins. The chocolate chips – while not quite as healthy and more of a treat – add a deliciousness to the muffins that we also enjoyed!
Thanks for sharing this recipe!
First batch in the oven at the moment & smells amazing! Can’t wait to tuck into them!
I forgot to get an apple when I was getting the other ingredients, so I grated more zuchinni + added a scoop of protein powder for extra healthiness.
I’m keen to experiment with this recipe and make it more savoury by reducing / omitting sugar, cinnamon & adding herbs, nutritional yeast flakes, capsicum / other chopped veggies.
Thanks so much!
These look delicious Sina. Thanks for the recipe. I guess they would be ok to freeze? If I freeze them it will stop me from eating too many at once :-).
I just made these, and oops, I forgot to add the brown sugar! However, they are still really good even with no sugar! I think the sweetness of the apple & banana is enough. I think some crushed pineapple would work well in these too.
These were the perfect breakfast muffin! I was looking for something healthy but that would go well with my morning coffee! I made a batch and froze a few for breakkies on the go. Thank you!
They were great!! Thank you so much! My kids and I devoured them!
Randomly stumbled upon these while looking for a healthy midnight snack while up nursing my newborn – these are delicious and very hearty with nutrients! I followed the recipe except for subbing 1/4 cup of flour for Vegan protein powder. I used organic cane sugar instead of brown sugar.
I will definitely make these again! Thanks for sharing.