Miracle Muffins – The Healthy Muffin that Tastes Like a Cupcake!

Miracle Muffins – The Healthy Muffin that Tastes Like a Cupcake!

These healthy muffins are packed with zucchini, carrot, flax, and oats, but they taste like a cupcake! They are the perfect vegan, gluten free, and soy free grab and go breakfast!

These healthy muffins are packed with zucchini, carrot, flax, and oats, but they taste like a cupcake! They are the perfect vegan, gluten free, and soy free grab and go breakfast! thehiddenveggies.com

Eat them for breakfast every morning with no guilt.  Let your kids have seconds and know that they are just getting another serving of veggies!  Make a big batch to take on trips or to just keep them in the freezer for a quick breakfast or snack.

These healthy muffins are packed with zucchini, carrot, flax, and oats, but they taste like a cupcake! They are the perfect vegan, gluten free, and soy free grab and go breakfast! thehiddenveggies.com

I came up with this recipe in my never-ending quest to find quick and easy, vegan, gluten free, and nut free things that my family will eat for breakfast.  (This seems like an impossible task many days).  Everyone in my house loves carrot cake and zucchini bread, so I thought that I would just combined  my recipes for those two things and make it a littler healthier by reducing the sugar a little and adding some oatmeal, flax, and raisins for more fiber.  To my surprise, they came out great, and they’ve become a staple in our house!

These healthy muffins are packed with zucchini, carrot, flax, and oats, but they taste like a cupcake! They are the perfect vegan, gluten free, and soy free grab and go breakfast! thehiddenveggies.com

These healthy muffins are packed with zucchini, carrot, flax, and oats, but they taste like a cupcake! They are the perfect vegan, gluten free, and soy free grab and go breakfast! thehiddenveggies.com

I used to make them in a bowl and mixed everything by hand, but then I realized that I could do it all in my large food processor.  I was using it anyway to chop up the zucchini and carrots, so then I just added the rest of the ingredients and pulsed it until the batter was mixed up.  It saves a ton of time and makes clean up quick and easy too.  (If you don’t have a food processor, you can still make these, but you will just have to use a grater and shred the zucchini and carrots by hand).

These healthy muffins are packed with zucchini, carrot, flax, and oats, but they taste like a cupcake! They are the perfect vegan, gluten free, and soy free grab and go breakfast! thehiddenveggies.comI like to use  mini muffin tins for the kids.  It makes the perfect size for little snacks!  Since my husband also likes to grab one to eat in the car on his way to work, so I make 1/2 of the batch into regular sized muffins  and half into the mini ones.  The mini muffins cook a little faster, so be sure to keep and eye on them and only cook them for about 22 minutes instead of the full 25.

These healthy muffins can be made with regular, whole wheat, or gluten free flour.  They come out well with most types.  I have found that when I use the gluten free flour mixes, my muffins and cakes come out better with the mixes that don’t have sorghum flour in them.  The mixes with sorghum work great for cookies and breads, but for some reason, when I use these mixes with cakes, cupcakes, or muffins, they have a chewy consistency.  I found the basic rice flour mixes from Trader Joes, Aldi, or this one from Betty Crocker work the best for this recipe.

Miracle Muffins – The Healthy Muffin that Tastes Like a Cupcake!

2017-06-26
: 24
: easy

By:

Ingredients
  • 1/3 cup milled flax seed
  • ½ cup water
  • 2 medium zucchinis
  • 2 medium carrots
  • ½ cup canola oil
  • ½ cup apple sauce
  • 1 cup vegan sugar or Sucanat
  • 1 tsp salt
  • 1 TSB vanilla
  • 1 ½ tsp baking soda
  • 2 ¼ cup GF or regular flour
  • 1 cup rolled oats
  • 1 tsp cinnamon
  • 1 tsp xanthan gum if using GF flour
  • ½ cup raisins
Directions
  • Step 1 Preheat oven to 350 F.
  • Step 2 Mix flax in water and set aside.
  • Step 3 Put washed and peeled carrots and zucchini in a food processor and chop small.
  • Step 4 Add all wet ingredients including flax mixture and blend again.
  • Step 5 Add all dry ingredients and pulse until it makes a thick batter.
  • Step 6 Stir in raisins if desired.
  • Step 7 Pour into oiled muffin tins and bake at 350 F for 25 minutes.
  • Step 8 Top with a small dollop of frosting if desired.

These healthy muffins are packed with zucchini, carrot, flax, and oats, but they taste like a cupcake! They are the perfect vegan, gluten free, and soy free grab and go breakfast! thehiddenveggies.com

If you are looking for an even healthier muffin, you can replace all of the oil with applesauce and reduce the sugar.  I have played around with the oil and sugar, and I have found that the proportions that I have listed in the recipe above are the ones that make these muffins taste sweet enough that my kids still love them.  If you want a little extra sweetness or you want to encourage your kids to try them, put a little dollop of cream cheese frosting on them!  This is my favorite frosting recipe to use for these muffins!  Just cut the recipe in half though because you won’t need that much frosting. 

Enjoy!

Pin it for later:These healthy muffins are packed with zucchini, carrot, flax, and oats, but they taste like a cupcake! They are the perfect vegan, gluten free, and soy free grab and go breakfast! thehiddenveggies.com*Thank you for making purchases though my Amazon links.  I receive a small commission on any purchases that you make at no extra charge to you.  This allows me to continue to provide you with more free recipes.  I only link to products that I personally use and love.  Thanks!


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