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Breakfast

Cardamom Carrot and Zucchini Muffins

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Prep Time: 15 minutes
Total Time: 27 minutes
Author: Corey Taylor @thevegansix

Ingredients

  • 1/2 cup Carrots grated
  • 1/2 cup Zucchini grated
  • 1 3/4 cups Gluten-free Rolled Oats or 1 1/2 cups of flour for gluten option
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Cardamom
  • 1/2 cup Coconut Sugar
  • 1 pinch Sea Salt
  • 1 cup Plant Milk
  • 1/4 cup Neutral Oil
  • 1 tsp Vanilla Extract
  • 1/2 cup Walnuts or Pecans optional

Instructions

  • Preheat your oven to 400 degrees. Line muffin tins with parchment liners. 
  • Grate carrot and zucchini into a large bowl. Add gluten free oats to a food processor and process until a fine flour forms. Add baking powder, baking soda, spices and coconut sugar to the food processor and pulse to combine. 
  • Add flour blend to the grated veggies in the large bowl. Stir gently. Make a well in the middle of the bowl and add the milk, oil and vanilla and stir until just combined. 
  • Divide batter between 9 or 12 Muffin tins depending on how large you want your muffins to be. Bake for 12-15 minutes until a toothpick inserted in the center comes out clean. Add a few extra minutes if you are making 9 pieces per batch.

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