Special Diet Notes: Wholesome Vegan Snack Muffins
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, plant-based, vegan, and vegetarian.
Inspired by a giant zucchini that grew in my garden, these relatively healthy treats resemble a cross between zucchini bread, carrot cake, and bran muffins.
Copyright 2008 Linda Coss, What Else is to Eat?. Reprinted with permissions.
- ¾ pound zucchini
- ¼ pound carrots
- 2 cups whole wheat flour
- 1 cup unprocessed wheat bran
- 1 cup orange juice
- ½ cup pure cane sugar
- ½ cup firmly packed pure cane dark brown sugar
- 3 tablespoons canola or vegetable oil, 3 tablespoons water, and 2 teaspoons baking powder, mixed together
- 3 tablespoons canola or vegetable oil (in addition to oil listed above)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- Preheat oven to 375ºF and line 16 regular muffin cups with paper muffin liners.
- Trim ends off zucchini. Using a food processor that has been fitted with the grating disk, grate zucchini. Measure grated zucchini to ensure that you have 2 cups; set aside.
- Grate and then measure carrots; you should have 1 cup.
- Replace grating disk with metal blade and place the grated vegetables back into the bowl of the food processor; process until vegetables are very finely chopped (yes, I am asking you to chop the vegetables that you just grated – the consistency comes out better this way).
- Place all ingredients (including prepared zucchini and carrots) in a large mixing bowl; mix well.
- Spoon batter into prepared muffin cups, filling each one until it is full. Bake for about 35 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool 10 to 15 minutes before serving.