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A close up of healthy vegan muffins with a dollop of frosting and a blueberry on top.

Healthy Vegan Muffins

Zucchini and carrot muffins packed with veggies and fiber from flax and whole oats.

Course Breakfast
Cuisine gluten free, muffin, vegan
Keyword healthy vegan muffin, hidden veggie muffins, zucchini carrot muffin
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 24 muffins
Calories 184 kcal
Author Monica Davis | The Hidden Veggies

Ingredients

Egg Replacer:

  • 1/3 cup milled flax seed
  • ½ cup water

Wet Ingredients:

  • 2 cups shredded zucchini
  • 1 cup shredded carrots
  • ½ cup canola oil
  • ½ cup apple sauce
  • 1 tablespoon vanilla

Dry Ingredients:

  • 1 cup sugar or coconut sugar or Sucanat
  • 2 ¼ cup flour (If you need it to be gluten-free, I have tested this with most brands of GF flour and they all worked well as long as they were grain-based mixes. I don't recommend grain-free mixes.)
  • 1 cup rolled oats
  • 1 ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon xanthan gum ( If you are using gluten-free flour mix without it - Don't add if using regular flour.)
  • ½ cup raisins (or chocolate chips or nuts)
  • spray oil to coat muffin tins
US Customary - Metric

Instructions

  1. Preheat oven to 350°F (177°C).
  2. Mix 1/3 cup flax and 1/2 cup water together and set aside. (This is your egg replacer.)
  3. Wash the zucchini, cut off the stem and hard spot on the end, then put into a food processor and chop until fine (or shred with a cheese grater if you don't have a food processor).
  4. Wash and peel carrots then chop fine in a food processor or shred with a cheese grater.
  5. Combine the 2 cups zucchini, 1 cup carrots in a bowl, and sprinkle with sugar (this will make the zucchini and carrots release some of their liquid.)
  6. Add the flax mixture, 1/2 cup oil, 1/2 cup apple sauce, and 1 tbsp vanilla extract, and stir well.
  7. Add the remaining dry ingredients (2 1/4 cup flour, 1 cup oats, 1 1/2 tsp baking soda, 1 tsp salt, 1 tsp cinnamon) and stir until all of the flour is incorporated.

  8. (Sprinkle in 1/2 cup raisins, chocolate chips, or nuts if desired.)

  9. Pour into oiled muffin tins and bake at 350°F (177°C) for 25 minutes until a toothpick inserted in the middle comes out clean.

  10. Top with a small dollop of vegan buttercream or vegan cream cheese frosting if desired.

Recipe Notes

Nutrition Facts
Healthy Vegan Muffins
Amount Per Serving (1 muffin)
Calories 184 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 329mg14%
Potassium 161mg5%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 11g12%
Protein 3g6%
Vitamin A 930IU19%
Vitamin C 4mg5%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.