Vegan Zucchini Carrot Muffins with Applesauce recipe

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Ingredients

½ cup brown sugar
¼ cup canola oil
¾ cup applesauce
½ ripe banana, mashed
1 Golden Delicious apple, diced
1 cup grated zucchini
1 cup grated carrots
1 cup whole wheat flour
½ cup all-purpose flour
¼ cup ground flax seeds
2 teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
¼ cup chopped walnuts, or to taste

Nutrition Info

179.1 calories
carbohydrate: 27 g
cholesterol: : -
fat: 7.5 g
fiber: 3.1 g
protein: 3 g
saturatedFat: 0.6 g
servingSize: -
sodium: 189.9 mg
sugar: 13 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

  2. Mix brown sugar and oil together in a bowl. Stir in applesauce and mashed banana. Mix in apple, zucchini, and carrots.

  3. Combine whole wheat flour, all-purpose flour, flax seeds, baking powder, cinnamon, and salt in another bowl. Fold flour mixture into the sugar mixture. Pour batter into the prepared muffin cups, sprinkle chopped walnuts on top.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

Recipe Yield

12 large muffins (or 24 minis)

Recipe Note

A moist and delicious vegan muffin made with zucchini, carrots, and apples.

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