Vegan Carrot & Zucchini Oat Muffins

Breakfast gets your metabolism going, by helping you burn calories throughout the day. It also gives you the energy you need to complete daily tasks and focus at either work or school.

Many studies have linked eating breakfast to better memory and being able to focus more, lower levels of “bad” LDL cholesterol, and lower risk for developing heart disease, diabetes or being overweight.

Don’t you want to feed your kids the most nutrient packed breakfast for their little mind and bodies? Wouldn’t you feel good knowing they’re getting in their breakfast and that they’re eating their vegetables for breakfast as well. These muffins are a treat for breakfast they won’t realize they’re actually good for them. So they will be asking for them the next morning they’re in a rush for school.

These little muffins are packed with fiber, more than enough vitamins from the carrots and zucchini. While still being tender, moist and filling all at once.

For a non-dairy egg replacement try my Vegan Egg  Substitutes.  You’ll find my recipe for Chia Gel that I use as my vegan egg replacer in all my baking recipes.

Preheat your oven to 350 F. Prepare a muffin pan with muffin liners and spray the liners with coconut oil then set it aside.

Combine all dry ingredients in a large bowl & set aside.

In a separate bowl, whisk egg replacer and oil. Add the wet ingredients to the dry ingredients and mix in the grated carrots and zucchini; fold until well combined.

Fill the muffin liners about ¾ full & bake 20-23 minutes {they’re done when a toothpick inserted comes out clean}. Remove from oven & let cool.

Print Recipe

Vegan Carrot & Zucchini Oat Muffins

The perfect breakfast or snack for your entire family! These little muffins are packed with veggies, but don’t tell your little ones!

Course

Breakfast

Prep Time

20 minutes

Cook Time

25 minutes

Servings

Muffins

Ingredients

• 1½ cup Oat Flour
• 1½ cup All-Purpose Flour
• 1½ cup Organic Cane Sugar
• 1 tablespoon Baking Powder
• 1½ teaspoon Ground Cinnamon
• 1 teaspoon Sea Salt
• 3½ tablespoons Chia Gel
• ¾ cup Sunflower Oil
• 1 cup Zucchini grated
• 1 cup Carrots grated

Course Breakfast Prep Time 20 minutes Cook Time 25 minutes Servings Muffins Ingredients 1½ cup Oat Flour 1½ cup All-Purpose Flour 1½ cup Organic Cane Sugar 1 tablespoon Baking Powder 1½ teaspoon Ground Cinnamon 1 teaspoon Sea Salt 3½ tablespoons Chia Gel ¾ cup Sunflower Oil 1 cup Zucchini grated 1 cup Carrots grated

Instructions

1. Preheat your oven to 350F. Prepare a muffin pan with muffin liners and spray the liners with coconut oil then set it aside.
2. Combine all dry ingredients in a large bowl & set aside.
3. In a separate bowl, whisk egg replacer and oil. Add the wet ingredients to the dry ingredients and mix in the grated carrots and zucchini; fold until well combined.
4. Fill the muffin liners about ¾ full & bake 20-23 minutes {they're done when a toothpick inserted comes out clean}. Remove from oven & let cool.

Recipe Notes

Recipe adapted from Yellowblissroad
{veganized & tweaked using what I had on hand}

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!