These are similar to my healthy muffin recipe (http://www.theroastedchickpea.com/jumbo-zucchini-apple-carrot-spiced-muffins/) that many of you love, but I have veganized them and reduced the sugar to make them even more healthy and friendly for vegans or dairy-free friends!
These healthy breakfast muffins with carrot, zucchini and apple are a healthy grab-and-go breakfast or snack! Feel deliciously satisfied while nourishing your bod, anytime of the day! Easy digestible spelt flour & vegan friendly, make these an extra healthy snack option!
Just a note: these are not your typically sweet muffins. However, I feel like they have a perfectly light sweetness to them but just an FYI for those who prefer “sweeter” muffins.
- 1 cup grated zucchini (1 small)
- 2 cups grated carrot (3 lrg)
- 1 green apple, peeled & chopped
- 3/4 cup shredded unsweetened coconut
- 1/2 chopped almonds (or any nuts/seeds you love)
- 1/2 dried cranberries
- 1/2 cup almond milk
- 1 tbsp lemon juice
- 2 flax eggs (2 tbsp ground flax + 5 tbsp water)
- 1/2 cup coconut oil
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract
- 1/2 cup oats
- 1 & 1/2 cup spelt flour*
- 2 tsp baking soda
- 1 tbsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- Mix zucchini, carrot, apple, coconut, almonds and dried cranberries together.
- In a glass measuring cup, stir lemon juice into almond milk. Add into zucchini mixture.
- Add flax eggs, coconut oil, maple syrup and vanilla to mixture and lightly combine all ingredients.
- Add oats, spelt flour, baking soda and spices to mixture and mix until just combined.
- Bake at 375* for 25-28 minutes until tops are golden brown. Cool in muffin tin for about 10 minutes and then transfer to wire rack. Store in sealed container in the refrigerator (I like them best chilled like that!)
**spelt flour is a delicious nutty flavor alternative to flour. While it isn’t gluten-free, it’s high water solubility makes it easier for your gut to digest key nutrients, compared to regular flours. If you don’t have spelt flour on hand, whole wheat flour will still do the trick!