These healthy vegan muffins are packed with zucchini, carrot, flax, and oats, but it tastes like a cupcake! They are the perfect vegan, gluten-free, and soy-free grab and go breakfast!
Eat these healthy vegan muffins 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.
Why put veggies in muffins?
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 combine my recipes for those two things and make it a little 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!
How to make these healthy vegan muffins…
- Preheat your oven to 350° F.
- Mix flax meal and water and set aside.
- Chop washed and peeled carrots and zucchini in a food processor into small pieces.
- Add all wet ingredients including flax mixture and blend again.
- Add all dry ingredients and pulse until it makes a thick batter then stir in raisins if desired.
- Pour into oiled muffin tins and bake at 350° F for 25 minutes.
- Top with a small dollop of vegan cream cheese frosting or vegan buttercream frosting if desired.
How can I make these healthy vegan muffins fast and easy?
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 a few times 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).
What size of muffins works best?
I 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 1/2 into the mini ones. The mini muffins cook a little faster, so be sure to keep an eye on them and only cook them for about 22 minutes instead of the full 25.
What type of flour works best for these healthy vegan muffins?
These healthy vegan 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 bread, 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 Joe’s, Aldi, or this one from Betty Crocker work the best for this recipe.
Are you looking to make these even healthier?
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 frosting on them!
More healthy make-ahead vegan breakfast ideas:
- Healthy cookie dough breakfast bites
- Veggie Tofu Scramble
- Easy Chia Seed Pudding – Make-Ahead
- Make-Ahead Smoothies
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Zucchini and carrot muffins that are vegan and gluten-free. Packed with veggies and fiber, but kids love them.
- 1/3 cup milled flax seed
- ½ cup water
- 2 medium zucchini
- 2 medium carrots
- ½ cup canola oil
- ½ cup apple sauce
- 1 cup vegan sugar or coconut sugar or Sucanat
- 1 tsp salt
- 1 tbsp vanilla
- 1 ½ tsp baking soda
- 2 ¼ cup flour (any gluten-free flour mix will also work well)
- 1 cup rolled oats
- 1 tsp cinnamon
- 1 tsp xanthan gum ( if you are using gluten-free flour mix without it).
- ½ cup raisins
- spray oil to coat muffin tins
Preheat oven to 350°F (177°C).
Mix flax in water and set aside.
Put washed and peeled carrots and zucchini in a food processor and chop into small pieces.
Add all wet ingredients including flax mixture and blend again.
Add all dry ingredients and pulse until it makes a thick batter.
Stir in raisins if desired.
Pour into oiled muffin tins and bake at 350°F (177°C) for 25 minutes.
Top with a small dollop of vegan cream cheese frosting if desired.