Vegan Hidden Veggie Muffins

These muffins come out perfectly moist and subtly sweet every single time!

These muffins are made with zucchini and carrots, but they honestly taste like dessert! They’re moist, slightly sweet, spiced, and textured perfectly. The raisins are like the chocolate chips in cookies, and the muffins are great plain or with cream cheese frosting. Plus, you don’t need a stand mixer, which is always a big plus for me (my stand mixer is so heavy and hard to clean)! This recipe is also very simple and economical.

Ingredients:

• 1 medium zucchini
• 2 medium carrots
• 1/4 cup canola oil
• 1/2 cup applesauce
• 1/2 cup sugar
• 1 tsp salt
• 1/2 tbsp vanilla
• 1 tsp baking soda
• 1 1/2 cup flour
• 1/2 cup rolled oats
• 1 tsp cinnamon
• 1/4 cup raisins
• cooking spray
• optional: vegan cream cheese frosting

Method:

• This is music to my ears: you don’t need to chop the veggies, just wash and peel! This is a great recipe for my lazy days.
• After prepping, preheat your oven to 350 degrees F/180 degrees C, and spray a muffin pan with cooking oil.
• Put the veggies in a food processor and chop them into small pieces. Add all the wet ingredients to the food processor and blend again.

• Add all dry ingredients and pulse until it makes a thick batter. Stir in the raisins.
• Pour into the muffin pan (this recipe makes a dozen muffins) and bake for 30-35 minutes, or until a toothpick comes out clean.

• Serve plain, or let cool and top with vegan cream cheese frosting. Enjoy & share!

Vegan Hidden Veggie Muffins

These muffins make me feel like I'm having dessert for breakfast!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Breakfast, Dessert

Servings 12

Calories 165 kcal

Ingredients

  

1x2x3x

• 1 medium zucchini
• 2 medium carrots
• 1/4 cup canola oil
• 1/2 cup applesauce plain, unsweetened
• 1/2 cup sugar
• 1 tsp salt
• 1/2 tbsp vanilla
• 1 tsp baking soda
• 1 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1 tsp cinnamon
• 1/4 cup raisins
• cooking spray
• optional: vegan cream cheese frosting

Instructions

 

• Preheat oven to 350 degrees F/180 degrees C. Spray a muffin pan with cooking oil.
• Put washed and peeled zucchini and carrots in a food processor and chop them into small pieces.
• Add all wet ingredients to the food processor and blend again. Add all dry ingredients and pulse until it makes a thick batter. Stir in the raisins.
• Pour into the muffin pan and bake for 30-35 minutes or until a toothpick comes out clean.
• Serve plain, or let cool and top with vegan cream cheese frosting. Enjoy & share!

Nutrition

Calories: 165kcalCarbohydrates: 28gProtein: 2gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 295mgPotassium: 138mgFiber: 2gSugar: 10gVitamin A: 1735IUVitamin C: 4mgCalcium: 13mgIron: 1mg

Tried this recipe?Let us know how it was!