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Vegan Zucchini Carrot Muffins

Zucchini Carrot Muffins

These carrot zucchini muffins are moist, sweet, and healthy at the same time. They're perfect for a quick snack on the go or also for breakfast. Besides, they're vegan and can easily be made gluten-free!
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 207kcal
Author Sina


  • 2 medium carrots, 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


  • 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 12 paper liners in a muffin tin and divide the mixture evenly. 
  •  Sprinkle with the rest of the walnuts. 
  • Bake for about 30 minutes at 350 °F. 
  • Let the muffins cool down in the muffin tin for at least half an hour before removing or eating them.


  • 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.  
  • Make sure to squeeze out the water of the zucchini with your hands after grating and before adding them to the muffin batter. Otherwise the texture of the muffins will get too wet.
  • 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! You could also replace the walnuts with almonds or hazelnuts.
  • The zucchini carrot muffins can easily be made gluten-free. For a gluten-free version, replace the whole wheat flour with a gluten-free flour blend. Also make sure that the rolled oats are labeled as gluten-free.
  • As every oven is a bit different, it’s best to do atoothpick test to check if the muffins are done. Just stick a toothpick into the center of your muffin. If there is wet batter on the toothpick, your muffins need more time. But if it comes out clean, they’re done!
  • Are you a chocolate fan? Then try my vegan chocolate zucchini muffins with peanut butter! 
  • If you're not a fan of paper liners, you could also spray your muffin tin with nonstick cooking spray and then scoop the batter right into the muffin tin. However, make sure to let them cool down completely before you take them out with the help of a butter knife. 


Calories: 207kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 61mg | Potassium: 225mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1750IU | Vitamin C: 6.6mg | Calcium: 20mg | Iron: 0.7mg