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Zucchini Carrot Spice Muffins

URL: https://sharonpalmer.com/2016-04-25-zucchini-carrot-spice-muffins-vegan/

Ingredients

  • ½ cup aquafaba (liquid from 1 15-oz can of beans)
  • 3 tablespoons coconut palm sugar (or brown sugar)
  • 3 tablespoons melted coconut oil or canola oil
  • 1 teaspoon vanilla
  • 1 medium carrot (shredded)
  • 1 medium zucchini (shredded)
  • ½ cup plain, unsweetened plant-based milk (i.e., soy or almond)
  • 1 ½ cups whole wheat flour
  • ¼ cup nut meal (i.e., peanut, almond, or hazelnut)
  • 3 tablespoons hemp seeds
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ¼ cup raisins

Instructions

  1. Preheat the oven to 375°F.
  2. Mix aquafaba and sugar in a bowl with an electric mixer until fluffy.
  3. Gently stir in coconut oil, vanilla, and plant-based milk.
  4. Mix in whole wheat flour, nut meal, hemp seeds, baking powder, and pumpkin pie spice until smooth.
  5. Fold in shredded carrots, zucchini, and raisins.
  6. Prepare a muffin pan with nonstick spray or muffin papers.
  7. Fill the muffin pan with batter about two-thirds full.
  8. Bake in the center of the oven for about 45-50 minutes, or until a fork comes out clean.

Nutrition Facts (estimated)

Servings
9
Calories
166
Total fat
7g
Total carbohydrates
23g
Total protein
5g
Sodium
14mg
Cholesterol
0mg

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