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Dairy-Free Muffins With Zucchini, Carrot & Walnut

About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 250
Protein 5g
Fat 14g
Carbs 28g
Total Time

I’ve been experimenting with more dairy-free recipes lately. First I started out with sauces and now I’m moving on to baking. This Dairy-Free Muffin recipe was BRILLIANT so I had to share.

And it came at the perfect time too. I had just finished juicing some carrots in my kitchen so I used the leftover finely grated carrots to the recipe and it gave the muffins even more personality and character.

You probably already have some ingredients at home. Get the ingredients you don’t have, and let’s get started.

You will need the following ingredients for this recipe: wheat flour, zucchini, carrots, cherries, walnuts and walnut oil, coconut sugar and milk, orange zest, vanilla extract, cinnamon, and some baking soda and baking powder.

Preheat the oven at 350F, take 3 bowls and roll up your sleeves.

In the first bowl, grate the previously washed zucchini. Then add wet ingredients in the second bowl, and mix everything together.

Mix the wheat flour, baking soda and baking powder, baking soda and cinnamon in the third bowl, and slowly add it to the bowl with wet ingredients. Then add the grated zucchini to the batter, previously drained of excess water, and combine. I recommend you add some dried tart cherries and crunchy walnuts, to get even better taste and texture.

You can easily customize the recipe and add some dairy free chocolate chips, vanilla extract, or some blueberries instead of cherries, and you’ll get dairy free blueberry muffins. The possibilities are endless, but be careful what you add.

Sprinkle muffin molds with coconut oil, spread the batter evenly in the molds, and bake for at least 20 to 25 minutes, until the middle is fully baked. The easiest way to check is to stick a toothpick in the middle. If nothing is left on it, the muffins are done.

Leave them to cool a bit and then enjoy this perfect taste. They are great even when cooled, so you can organize them for the whole week, and fit them into your diet plan.

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Dairy-Free Muffins With Zucchini, Carrot & Walnut

Ingredients

Ingredients for 12 muffins:

  • Mix dry
    • 1 1/2 cups all-purpose wheat flour (I used wheat pastry flour)
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1 teaspoon cinnamon (or more to taste)
  • Mix wet
    • 2 eggs
    • 1/3 cup walnut oil (or extra virgin olive oil)
    • 1/3 cup canned coconut milk (let the coconut milk sit for about 15 minutes and skim/use the cream at the top)
    • 1 teaspoon vanilla extract
    • 2/3 cup coconut sugar
    • 1 teaspoon grated orange zest (or lemon zest)*
    • 1 medium zucchini (1.5 cups grated)
  • Extras to make it your own
    • 1/2 cup grated carrots (I used leftovers from juicing)
    • 1/3 cup dried tart cherries
    • 1/2 cup chopped walnuts
Steps
  1. Set oven to 350F.
  2. Grate a medium-sized zucchini into a bowl and set aside.
  3. In a large bowl, beat together the wet ingredients (except the zucchini) and set aside.
  4. In another bowl, mix together all of the dry ingredients, then slowly add the dry ingredients to the large bowl with the wet ingredients. Stir with a spatula.
  5. To the batter, add zucchini and any “Extras” to truly make the muffins your own. I recommend at least adding walnuts for some crunch!
  6. Spray muffin molds with cooking spray and then add evenly divide the batter among the molds.
  7. Bake for 25 minutes at 350F or until you pierce the muffins with a toothpick and it comes out clean.
  8. Enjoy warm or cold for snacks throughout the week or as part of your weekly meal prep.

Approximate macros for 1 of 12 muffins:

Available in the FitMenCook app

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Calories
250
Protein
5g
Fat
14g
Carbs
28g
Sodium
-
Fiber
3g
Sugar
14g
About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.