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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

Step 1

Set oven to 350F.

Step 2

Grate a medium-sized zucchini into a bowl and set aside.

Step 3

In a large bowl, beat together the wet ingredients (except the zucchini) and set aside.

Step 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.

Step 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!

Step 6

Spray muffin molds with cooking spray and then add evenly divide the batter among the molds.

Step 7

Bake for 25 minutes at 350F or until you pierce the muffins with a toothpick and it comes out clean.

Step 8

Enjoy warm or cold for snacks throughout the week or as part of your weekly meal prep.