Vegan Carrot Zucchini Muffins

runningonrealfood.com

Scott Carson Ausburn

1 heaping cup grated zucchini (125 g), squeezed of excess moisture

1 cup (95 g) peeled finely shredded carrot

½ cup (113 g) applesauce

⅓ cup (43 g) coconut sugar

¼ cup (80 g) maple syrup

¼ cup (60 g) melted and cooled coconut oil

2 tbsp (14 g) flaxseed meal

⅓ cup (80 mL) unsweetened almond milk

1 ¾ cup (210 g) whole wheat pastry flour

1 ½ tsp baking powder

½ tsp baking soda

1 tsp cinnamon

¼ tsp nutmeg

¼ tsp salt

½ cup chopped walnuts, optional

¼ cup raisins, optional

Cook Mode Prevent your screen from going dark

Directions at runningonrealfood.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer