Vegan Zucchini, Carrot & Pecan Muffins

23 November 2015 | Recipes
vegan muffins

I get no greater pleasure than sharing food with loved ones.

While I’m all for cooking for your own health and convenience, nothing really beats the feeling of cooking food for other people to enjoy.

I am lucky enough to work with some pretty amazing peeps, and the joy of our work week is being able to share the food we create with each other.

One of the peeps from this circle is vegan, and although I would never want to stick a label on her and define her by her aversion to animal products, I am grateful for the challenge it poses when it comes to recipe development.

And just as she is always conscious to exclude almonds from all of her bliss ball creations, in my honour, I like to return the favour, hence these vegan muffins.

Vegan Zucchini, Carrot & Pecan Muffins

Ingredients

  • 2 cups spelt flour
  • 2 tbs flaxmeal
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla powder
  • 1/2 teaspoon nutmeg
  • 2 bananas, mashed
  • 1/2 cup coconut milk
  • 1/3 cup coconut oil
  • 2 tablespoons maple syrup
  • 1 zucchini grated (approx 3/4 cup)
  • 1 carrot grated (approx 3/4 cup)
  • 1/2 cup pecans, chopped
  • Extra whole pecans to garnish

Method

1. Preheat the oven to 180°C/160°C fan-forced. Line a muffin tray with baking paper or patty cases.

2. In a large bowl combine the flour, flax meal, baking powder, bicarbonate soda, cinnamon, vanilla and nutmeg.

3. In a separate bowl combine the mashed banana, milk, oil and syrup. Stir through the zucchini, carrot and pecans.

4. Stir the wet ingredients into the dry ingredients until just combined. Don’t over mix or your muffins will become rubbery.

5. Spoon the muffin mixture into the prepared muffin tin and top each muffin with a whole pecan.

6. Cook in the oven for 20-25 minutes or until a skewer inserted into the centre comes out clean.

7. Cool for at least 10 minutes. You can store muffins in an airtight container for up to 1 week.

Note:  If you make substitutions due to allergies or flavour preferences I cannot guarantee the results. Below are some substitute suggestions, but they have not been tested. If you follow them I would love to hear about your results in the comments below.

Substitutions

Spelt flour: Substitute fo your choice of flour.

Flaxmeal: This is an added extra. If you don’t have any the recipe will still work.

Non-vegan substitutes: If you’re not vegan you can replace the coconut milk with regular milk and the coconut oil with butter.

Carrot & Zucchini: Play around with these and try different vegetables. Beetroot would be delicious. So would pumpkin.

Maple syrup: Substitute with your choice of sweetener. You could even leave it out if you wish. The bananas give enough sweetness.

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