Happy St. Patrick’s Day!! Well…. almost. I know I’m jumping the gun a bit, but I just HAD to share this early. You understand, right?
Coming up with some St. Patty’s Day themed recipes was surprisingly easy thanks to all those lovely green vegetables out there. Zucchini, kale, chard, avocado, broccoli, asparagus— the list goes on and on! These are ingredients that I use in my everyday cooking so they’re naturally on my grocery list each week. Thanks for making life easy this week, you little leprechauns.
So why not take it a step further and combine a green vegetable with an orange vegetable to create one awesomely festive muffin?! Uhh, brilliant! And that’s how I ended up making these naturally vegan Carrot Cake Zucchini Muffins. They’re wonderfully moist thanks to all those veggies (and some applesauce), slightly sweetened with light agave, and covered with the most delicious cinnamon candied pecans to take them over the top. Ohh, am I in carrot cake heaven!
Like always, I try to make my muffins healthy enough that you can eat them for breakfast and be completely satisfied (without that crazy sugar rush of traditional pastries). These are not only made with a good amount of fruits and vegetables, but they’re also packed with whole grains and healthy fats (thanks, coconut oil). We’ve been enjoying them as a post-workout snack this weekend and they’ve totally been fulfilling that sweet craving.
If you’re looking for some more healthy muffin options, check out my Cinnamon Pumpkin Oatmeal Muffins or my Cinnamon Applesauce Oat Muffins. I can’t say enough about both of them! Have a wonderful pre-St. Patrick’s Day!
Carrot Cake Zucchini Muffins
- ½ cup oat flour (process oats until fine)
- 1 cup white whole wheat flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- ½ tsp ground ginger
- 1/2 tsp salt
- ½ cup agave syrup
- 1 cup unsweetened applesauce
- 1 chia egg (1 tbsp chia seeds mixed with 3 tbsp water) or a regular egg
- 2 tbsp coconut oil, melted
- 1 tsp pure vanilla extract
- ½ cup finely shredded zucchini
- ½ cup finely shredded carrot
for the topping
- ¼ cup chopped pecans
- 1 tbsp agave syrup
- ¼ tsp cinnamon
|Preheat the oven to 350 degrees and line muffin tin with liners (or spray with nonstick spray). In a small bowl, whisk together your chia seeds with water and let them sit for at least 2 minutes. Set aside. In a separate bowl, create the pecan topping by mixing chopped pecans with 1 tbsp of agave and ¼ tsp cinnamon. Set aside. |
|Combine all the dry ingredients into a large bowl and mix together: oat flour, whole wheat flour, baking soda, salt, and spices. Set aside. |
|In a separate bowl, mix together the wet ingredients: applesauce, coconut oil, agave, vanilla, chia egg, and shredded carrot and zucchini. Slowly pour the wet ingredients into the dry ingredients and mix until just combined. Do not over mix. |
|Spoon the batter into the muffin tins until each tin is about 3/4 of the way full. Sprinkle with the pecan topping and bake for 18-20 minutes (regular muffin size) or 10-12 minutes (mini muffin size). Let cool in the pan for at least 5 minutes, then remove from muffin tin and finish cooling on a rack. |