Brunch

Vegan Spiced Carrot Zucchini Muffins is for Snack.

Vegan Spiced Carrot Zucchini Muffins takes 10 minutes to prepare.

Vegan Spiced Carrot Zucchini Muffins takes 15 minutes to cook.

Vegan Spiced Carrot Zucchini Muffins makes 18 servings.

The ingredients for Vegan Spiced Carrot Zucchini Muffins are:

2 tbsp Flaxseed
.33 cup (8 fl oz) Water, tap
2 cup Wheat flour, white, all-purpose, enriched, calcium-fortified
1 cup Quaker Oats Old-Fashioned Rolled Oats
2 tsp Baking Powder
.5 tsp Salt
2 tsp Cinnamon, ground
.5 tsp Nutmeg, ground
.5 tsp Ginger, ground
.5 tsp Allspice
.5 cup Coconut Oil
8 oz Almond Breeze Almond Milk, Unsweetened Vanilla
.75 cup, packed Brown Sugar
3 tsp Vanilla Extract
1 cup, grated Carrots, raw
1 cup, mashed Zucchini
.5 cup, chopped Walnuts
.5 cup, packed Raisins

Here is how you make Vegan Spiced Carrot Zucchini Muffins:

Preheat oven to 375 and prepare muffin tin or cups.In small bowl, mix flaxseed and water. Set aside.In large bowl, wisk flour, oats, baking powder, salt, cinnamon, nutmeg, ginger, and allspice together.Melt coconut oil until just melted. Stir in carrots, zucchini, almond milk, brown sugar, and vanilla extract. Add the flaxseed mix and stir to combine.Add the wet ingredients to the dry ingredients and stir just until combined.Divide batter into muffin tins/cups and top with oats if desired.Bake for 15 - 18 minutes until muffins spring back when lightly touch and toothpick comes out clean when inserted in center. Let cool in pan for 5 minutes, then remove from pan and transfer to a wire rack to cool completely.**From Oh My Veggies 2011-14 (zucchini modification by WifeofRome)Serving Size:?Makes 12 medium or 18 small muffins

The nutritional information for Vegan Spiced Carrot Zucchini Muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 205.8

• Total Fat: 9.4 g
• Cholesterol: 0.0 mg
• Sodium: 136.8 mg
• Total Carbs: 32.1 g
• Dietary Fiber: 2.2 g
• Protein: 3.1 g

The dietary needs meet for Vegan Spiced Carrot Zucchini Muffins is Vegan