Happy Monday. It’s been a while since I did a recipe remix so I thought it was about time. Last September, I posted these Zucchini Carrot Apple Muffins. I’m not exaggerating when I say that these the best muffins I’ve ever made. I love a good banana muffin, but these muffins are a bit unique, packed with flavor, and healthy!
I had plans to make them again when I got the idea to change them up a bit. With some very minor changes, I made them gluten-free and they can EASILY be made vegan with a flax egg. I also decided to make them in bar form just to change things up a bit.
I shredded, mixed, spread and baked…and crossed my fingers they would turn out well!
And they did. The gluten-free version has a bit of a grainer texture because of the oat flour, but the taste is still delicious!
Here’s the original recipe:
Zucchini Carrot Apple Muffins
Prep Time: 10 min
Cook Time: 25 min
Keywords: bake muffins breakfast snack healthy vegetarian apple zucchini fall summer
Ingredients (12 muffins)
- 2 c white whole wheat flour
- 1 medium zucchini
- 1 large handful of baby carrots (approx. 10-15)
- 1 medium apple, cored and quartered
- 1 egg
- 1/3 c sugar
- ¼ c honey
- 1 tsp vanilla
- 1/3 c unsweetened applesauce
- 2 Tbsp vegetable/canola oil
- 1 ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground ginger
1. Preheat oven to 350 F. Grease or line muffin tins.
2. Grate zucchini, apple and carrots (or use a food processor). Place in a towel and wring out the excess water. You should have just over 2 cups shredded fruits and veggies.
3. In a medium-sized bowl, combine the egg, vanilla, sugar, honey, applesauce, oil and grated fruits and veggies.
4. Stir in the flour, cinnamon, ginger and baking soda until just combine.
5. Scoop into muffin tins and bake for 25 minutes or until a toothpick is inserted and comes out clean.
Here are the changes I made:
- I used 1 cup chickpea flour and 1 cup oat flour instead of the whole wheat flour.
– I used brown rice syrup instead of honey
– I used 2 large carrots (peeled) instead of baby carrots
– I spread the batter in a greased 9×13 pan instead using muffin tins.
Like I said, to make these vegan, just use a flax egg instead of the regular egg. If you want thicker bars, use a smaller pan.
I have a slight preference for the muffin version, but both taste great!