Coffeehouse Zucchini Carrot Spice Muffins
 
 
Makes 12 muffins
Author:
Ingredients
  • 1¾ cups unbleached all-purpose flour
  • ¾ cup organic sugar
  • ½ cup unsweetened almond milk
  • ½ cup shredded zucchini
  • ½ cup shredded carrots
  • ½ cup walnut pieces
  • 2 tablespoons ground flaxseed
  • ¼ cup unsweetened applesauce
  • ¼ cup melted coconut oil
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon sea salt
Instructions
  1. Combine flaxseed with 6 tablespoons water and set aside (this is your flax egg). Add 1 teaspoon apple cider vinegar to almond milk and set aside. Allow both to sit for at least 10 minutes to allow flax egg to thicken and almond milk to curdle.
  2. Preheat oven to 350 F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves and sea salt in a bowl. Whisk until just incorporated. In a separate bowl combine sugar, flax egg, almond milk, applesauce, coconut oil and vanilla extract. Add wet mixture to dry ingredients and mix. Fold in walnuts, shredded carrot and zucchini.*
  3. Scoop batter by quarter cupfuls into muffin tin.** Bake for 25 -28 minutes until a toothpick inserted in the center come out clean. (Mine clocked in at 26 minutes.) Remove from the oven and allow to cool completely before serving.***
Notes
*Roughly one carrot and zucchini shredded using a box grater or food processor
**I used muffin wrappers but you could go without, just be sure to spray the tin with vegetable oil before baking.
***These are great heated up in the microwave or toaster oven the next day, but I'd advise removing the muffin wrappers before reheating to avoid sticking.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/coffeehouse-zucchini-carrot-spice-muffins/