These cardamom carrot zucchini muffins are so deliciously moist and flavorful! Vegan and gluten-free, they are the perfect accompaniment to your morning coffee and make a yummy after school snack too!
Will I ever stop creating new muffin recipes? I hope not! It’s one of those little foods that I often crave with my morning coffee and my kids love too.
This recipe was inspired by the Superhero Muffin recipe in one of my favorite cookbooks, “Run Fast, Eat Slow“, by Shalane Flanagan and Elyse Kopecky. Their muffin recipe is spot-on, but I wanted to create a version of this muffin that was vegan while still super-tasty and kid-friendly. I also added a touch of nordic to it, infusing it with the delightful flavor of cardamom, which is used in a lot of Scandinavian baked goods.
And, as you may know from my many other muffin recipes:
- mini pumpkin,
- mini banana bread (dairy-free),
- cardamom oat (gluten-free),
- mini morning glory (dairy-free),
all my muffins feature whole grain flours and are lower in sugar and total calories than classic bakeshop muffins. They are sweet bakery treats that not only taste good but leave you feeling good.These Cardamom Carrot Zucchini Muffins are the perfect pairing for your coffee! #gf #vegan Click To Tweet
I think these are the first vegan muffins that I’ve created. I used 2 flax eggs instead of regular eggs and it worked out great! Flax eggs work well in muffins, pancakes, and other baked goods. To make 1 flax egg: combine 1 tablespoon flax meal with 2.5 tablespoons water and let sit for 5 minutes before adding it to whatever you are making.
And yes, they are veggie-packed! I used zucchini and carrots, but you could also use summer squash instead of the zucchini or parsnips instead of the carrots. When my kids were younger, muffins like these were better accepted if I grated the veggies finely, but these days I can grate them more coarsely (easier on the arm muscles!) and still watch them disappear into little hands and bellies! (Or, actually, not such little hands and bellies anymore!)
These muffins are a small version of standard sized muffins. I consider a serving to be 1-2 muffins for most people. I have also made these muffins in mini muffin pans, which are perfect for smaller hands and those kids who like to take a few bites out of something and then leave the rest!
Chances are good your kids will love these cardamom carrot zucchini muffins, especially if you top them with a few chocolate chips. My older son likes most anything I make. My younger one is a bit more cautious before biting into a new food, but if he sees chocolate, he figures it’s worth the chance! They both loved these muffins.
- nonstick spray or coconut oil (or muffin liners)
- 2 tablespoons flax meal
- 5 tablespoons water
- 1½ cups almond meal or flour
- ½ cup all-purpose gluten-free flour (or use additional almond flour or gf oat flour)
- 1 cup gluten-free old-fashioned oats
- 2 teaspoons ground cardamom (or cinnamon if you prefer)
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
- 1 cup grated zucchini
- 1 cup grated carrots
- 6 tablespoons melted coconut oil
- ½ cup maple syrup (I used dark/Grade B)
- Preheat oven to 350 degrees F.
- Grease a standard muffin pan with nonstick spray or coconut oil (or line with muffin liners).
- In a small prep bowl, make flax eggs by combining flax meal and water. Let sit for 5 minutes while you prep the other ingredients.
- In a large bowl, stir together almond flour, oat flour, old-fashioned oats, cardamom, baking soda, baking powder, and salt.
- In another bowl, stir together the grated zucchini, grated carrots, coconut oil, maple syrup, and flax eggs. Add dry ingredients to the wet and stir until just combined.
- Scoop batter into muffin cups, filling almost all the way. Top with chocolate chips, walnuts, pecans, pumpkin seeds, or almond slivers if desired.
- Bake for about 25 minutes, or until a toothpick inserted into the middle of the muffin comes out clean. (I often make a few mini muffins too; mini muffins will take about 15 minutes, but all ovens vary).
- Let cool slightly and then remove from muffin tin with the help of a fork.
Dark or semi-sweet chocolate chips