Wholesome Vegan Snack Muffins


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.

Wholesome Vegan Snack Muffins
Prep time
Cook time
Total time
For a preview of What Else is to Eat?, Linda Coss shared this wonderful muffin recipe for a wholesome start to any day, or to fit snuggly into the lunchbox of a loved one:
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.
Serves: 16 muffins
  • 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
  1. Preheat oven to 375ºF and line 16 regular muffin cups with paper muffin liners.
  2. 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.
  3. Grate and then measure carrots; you should have 1 cup.
  4. 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).
  5. Place all ingredients (including prepared zucchini and carrots) in a large mixing bowl; mix well.
  6. 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.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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