Healthy Carrot Zucchini Muffins
This healthy breakfast-style muffin is full of fruit & vegetable goodness, fibre and warming spice flavours.
As with all Botanical Kitchen’s baked goods, sugar content is low, so if you need a little extra sweetness, add more or spread a little raw honey on the muffin when you eat it; yum!
Make Egg-free and Vegan using chia | flax eggs + adding 1/4 cup apple sauce to add moisture to the muffins.
- Servesmakes 12 muffins
- Cooks in 20 - 25mins
- Prep time 15 mins
- Mineral Rich
Ingredients are naturally rich in essential minerals. Salty taste in botanicals like parsley, nettles, seaweeds indicates the plants have a high mineral content.
- Heart Healthy
Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.
- High Fat
High-Fat recipes have healthy whole food high-fat ingredients that are high in fat and calories to help with weight management and disease recovery.
- Low fat
Low Fat recipes have healthy whole food ingredients that are low in fat and calories to help with weight management and heart disease.
- Gluten-free
Recipes are gluten-free. Gluten is a protein found in wheat, barley and rye products. People with autoimmune Celiac disease are allergic to gluten.
Ingredients
✓ adds to shopping list
Method
Healthy Carrot Zucchini Muffins
PREHEAT OVEN 350F | 175C. LINE muffin tin with muffin papers or grease tray.
MIX DRY ingredients. If you make your oat flour in a blender, measure in the remaining dry ingredients once you have a fine flour.
WET INGREDIENTS in a bowl, mash banana, then whisk in olive oil | apple sauce, maple syrup, vanilla and eggs | vegan eggs, creating a light batter. Stir in grated carrot and zucchini and mix well.
ADD DRY ingredients to wet ingredients and stir until just combined into a thicker batter. Fold in seeds/nuts if using.
SPOON batter into lined muffin tin filling ¾ full. Garnish tops with 2 tbsp oats, seeds, nuts – optional.
BAKE 20 – 25 minutes until cooked = when the top springs back or the inserted skewer comes out clean.
COOL on a wire cooling rack. Store in an airtight container.
Chef tips + Ingredient Swaps + Ideas
DIY HOMEMADE OAT FLOUR In a blender or food processor, blitz 2 cups rolled oats until it forms a fine (not coarse) “flour” consistency.
VEGAN Eggs = chia seeds or ground flaxseed 2 tbsp + 6 tbsp water; mix and rest 5 minutes to form a “gel”.
MAKING VEGAN: ADD ¼ cup apple sauce to add moisture.
*ADD NUTS & SEEDS – I like roughly chopped pumpkin seeds or walnuts in this recipe.
WHY VINEGAR – Don’t skip the vinegar; it helps gluten-free baked goods rise by adding acidity to activate the baking powders.
THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider. Please remember to read food ingredient labels.
Cook with Confidence
Support your Health
Make healthy taste great
Chef's Table
Membership $12 / mth
LAND + SEA + PLANT
Our Recipe Membership Plans
take the guesswork out of what to cook each week
"how to" help for sustainable dietary changes
support your health
follow the seasons ~ local farm's & markets
Whole Plant Life
Membership $9 / mth
PLANT-BASED VEGAN
LETTER WEEKLY 