These vegan muffins are awesome! Even if you’re not into health food, you will still probably find these muffins tasty and delicious. They are very moist and sweet, with lots of texture and flavor. Kamut is a healthier, more delicate flour than whole wheat, so it’s an excellent alternative for small children who have not yet developed their digestive tracts. Give these vegan zucchini carrot muffins a try for your family today!
For 1 people
- 1/2 cup - Quinoa, millet or other cooked grain
- 1/2 cup - Finely grated and towel dried zucchini
- 1/2 cup - Grated carrot
- 1/2 cup - Drained crushed pineapple
- 1/2 cup - Honey, maple syrup, or fruit concentrate
- 1/4 cup - Applesauce
- 1/2 cup - Apple, pear, or peach juice
- 1 teaspoon - Vanilla (1 to 2)
- 2 cups - Kamut flour
- 3 teaspoons - Baking powder (3 to 4)
- 1/4 teaspoon - Sea salt
- 1/2 cup - Raisins or chopped nuts (optional)
- To cook quinoa, simmer 3 tablespoons dry quinoa in 6 tablespoons water for 20 minutes.
- Mix all the wet ingredients, including cooked quinoa, thoroughly and gently.
- Sift together the flour, baking powder, and salt in a separate bowl.
- Preheat oven to 375 degrees Fahrenheit. Lightly oil muffin pan and dust with flour.
- Combine wet and dry ingredients thoroughly until a slightly stiff but stirrable batter forms.
- Fold in raisins or nuts, if using.
- Scoop batter immediately into pan and bake for 20-40 minutes, or until a toothpick comes out clean.
- Cool in pan for 15 minutes before serving.
These vegan zucchini carrot muffins are a delicious and healthy treat that can be enjoyed by people of all ages. You can also use this recipe to make a loaf of carrot zucchini bread by lightly oiling and flouring a loaf pan, and baking the batter at 350 degrees Fahrenheit for 55-60 minutes or until lightly browned. If you are looking for something different, try using oat flour and adding 2 teaspoons of guar gum. Enjoy!