Zucchini Tahini Carrot Muffins
Ingredients
Wet
- 1 zucchini, grated (about 1.5 C)
- 1 carrot, grated (about 1 C)
- 1 very ripe banana, mashed
- 1/2 C tahini (can sub for almond or cashew butter - do not use sunflower seed butter!)
- 3/4 C plant based milk
- 1/2 C swerve granulated sweetener (can use any granulated sweetener of choice)
- 1/3 C ground flax seed
- 1 TBSP ACV (helps make these muffs suuuuper fluffy)
Dry
- 1 C all purpose GF 1:1 flour
- 1 C almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
Optional mix-ins
- 1/2 C chopped toasted pecans
- 1/2 C dark chocolate chips
- 1/4 C hemp seeds
Preparation
Combine the wet ingredients in a large bowl using a hand mixer or spoon until combined.
Fold in dry ingredients just until combined and add in optional mix ins.
Let batter sit for 10 minutes.
Transfer to lightly oiled muffin tin and bake in a 375 degree oven for 10-12 minutes for mini muffins and 18-20 minutes for regular sized muffins.
Serve hot with a spread of vegan butter.
Store in an airtight container in the fridge for up to a week.
Tips
These muffins freeze well and can be stored for weeks, making them ideal for batch cooking.
Perfect for a quick grab-and-go breakfast or to satisfy a sweet craving while being loaded with veggies.
