Healthy Zucchini Carrot Bran Muffins
Prep time
Cook time
Total time
Several years ago, my friend Linda Coss shared a sample recipe for wholesome vegan snack muffins from her dairy-free, egg-free, nut-free cookbook What Else is to Eat?. I recently whipped up this recipe, with a few minor changes and some new options.
Serves: 16 to 18 muffins
  • 2 cups grated zucchini (about ¾ pound zucchini)
  • 1 cup grated carrot (about ¼ pound carrots; see Alisa's Notes in post above)
  • 2 cups whole wheat flour
  • 1 cup wheat bran
  • 1 teaspoon baking soda (reduce to ¾ teaspoon over 3000 feet)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ to ½ teaspoon salt (see Alisa's Notes in post above)
  • 1 cup orange juice
  • ½ cup firmly-packed dark brown sugar (see Sugar options in post above)
  • ½ cup sugar (or more brown sugar; see Sugar options in post above)
  • 2 large eggs or Egg Replacer below
  • 3 tablespoons oil (your favorite type for baking)
  1. Preheat your oven to 375ºF and line 16 muffin cups (18 if using eggs) with cupcake liners.
  2. Chop the grated zucchini and carrot so you get even smaller bits (this helps to avoid stringy pieces in the muffins).
  3. In a large bowl, whisk together the flour, bran, baking soda, cinnamon, allspice, and salt.
  4. In a large mixing bowl, mix the eggs or egg replacer, sugars, and oil with a hand mixer until combined. Add the orange juice, zucchini, and carrot and briefly mix to combine. Add the dry ingredients and stir until just combined.
  5. Divide the batter between your prepared muffin cups, filling them close to the top.
  6. Bake for 25 to 35 minutes, until a toothpick inserted into the center of a muffin comes out clean. The muffins take less time to bake with eggs, more time with the egg replacer.
  7. Let the muffins cool for 5 minutes in the cups, then remove them to a wire rack to cool completely.
  8. These muffins do take on moisture because of the vegetables. They will keep in an airtight container at room temperature for 24 to 36 hours. Refrigerate or freeze them for longer storage.
Egg Replacer: For the original recipe, Linda uses 3 tablespoons oil + 3 tablespoons water + 2 teaspoons baking powder, whisked together. This equals 2 large eggs.
Recipe by Go Dairy Free at