Vegan Zucchini and Carrot Muffins, Gluten Free
These vegan zucchini and carrot muffins are ideal to make the most of the harvest! They are high in fiber, protein and diverse nutrients. They're also gluten free and low in fat and sugar.
Ingredients
Dry Ingredients
- 1.5 cup oat flour (140g)
- 1 cup buckwheat flour (90g)
- 2 tablespoons flax seeds ground
- 1 teaspoon raw sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup pumpkin seeds or nuts
Wet Ingredients
- 1 cup soy milk unsweetened
- 1 tablespoon apple cider vinegar
- 1/4 cup applesauce unsweetened
- 1/4 cup canola oil
- 1 cup zucchini finely shredded, packed
- 1/2 cup carrot finely shredded
- 1/4 cup dates chopped (or raisins)
Instructions
- Preheat the oven to 350F (180C).
- Add the vinegar to the soy milk and set aside.
- Mix all the dry ingredients together in a large bowl.Incorporate all the wet ingredients expect the shredded veggies and the dates and combine with spatula.
- Press the zucchini to remove as much liquid as possible. Add the veggies and dates and mix just until they are well incorporated.
- Divide into oiled muffin tins or silicon moulds (let's avoid single use cups! :) and bake in the oven for 20 minutes, or until a toothpick inserted in the middle comes out clean.
Notes
*You can make your own oat flour by grinding oat flakes in a dry blender. Buy gluten-free certified oats if needed.
**Keep them 2 days at room temperature. To keep them longer, store them in the fridge.
**Keep them 2 days at room temperature. To keep them longer, store them in the fridge.
Nutrition
Calories: 181kcalCarbohydrates: 24gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 194mgPotassium: 239mgFiber: 4gSugar: 4gVitamin A: 989IUVitamin C: 4mgCalcium: 82mgIron: 2mg
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