Running on Real Food · by Deryn Macey
Vegan Carrot Zucchini Muffins
NUTRITION · PER SERVING35M COOK
CAL 8%·PRO 4%
CARBS 25G66% OF CAL
3G FIBER12G OTHER10G TOTAL SUGAR
FAT 6G35% OF CAL
4G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist muffins made with zucchini, carrot, applesauce, and walnuts, sweetened with maple syrup and coconut sugar. A veggie-packed vegan breakfast treat.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 heaping cup grated zucchini (125 g, squeezed of excess moisture)
- 1 cup peeled finely shredded carrot (95 g)
- ½ cup applesauce (113 g)
- ⅓ cup coconut sugar (43 g)
- ¼ cup maple syrup (80 g)
- ¼ cup melted and cooled coconut oil (60 g)
- 2 tbsp ground flax seeds (14 g)
- ⅓ cup unsweetened almond milk (80 mL)
- 1 ¾ cup whole wheat pastry flour (210 g)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ½ cup chopped walnuts (optional)
- ¼ cup raisins (optional)
At a glance
PER SERVING · TIME 35M
CAL 8%·PRO 4%
CARBS 25G66% OF CAL
3G FIBER12G OTHER10G TOTAL SUGAR
FAT 6G35% OF CAL
4G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 115mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 160mg
- Calcium
- 27mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 115MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.