Vegan Carrot Zucchini Muffins
Time: 25 Minutes
Yield: 12 – 15
(10 Item Recipe)
Naturally Vegan & Vegetarian
Muffin Ingredients:
1 organic banana, medium ripe, frozen, then thawed
⅔ cup organic agave (low glycemic index)
⅓ cup extra virgin olive oil
1½ cups fresh organic carrots, grated (2 medium carrots)
⅔ cup organic agave (low glycemic index)
⅓ cup extra virgin olive oil
1½ cups fresh organic carrots, grated (2 medium carrots)
1/2 cup fresh organic zucchini, grated (1 small zucchini)
1½ cups organic whole wheat flour (I use and prefer Bob’s Red Mill Brand)
1 Tbs. baking powder
1 tsp. ground organic cinnamon
½ tsp. ground organic nutmeg
1½ cups organic whole wheat flour (I use and prefer Bob’s Red Mill Brand)
1 Tbs. baking powder
1 tsp. ground organic cinnamon
½ tsp. ground organic nutmeg
Frosting Ingredients:
4 oz. vegan cream cheese
2 Tbs. organic Agave (low glycemic index)
Carrot Zucchini Muffin
Preheat oven to 350°F. Coat muffin tin or 9-inch cake pan with cooking spray, I prefer and use olive oil spray. Mash thawed banana in large bowl. Whisk in agave, oil, carrots, zucchini. Whisk together flour, baking powder, cinnamon, and nutmeg in separate bowl. Stir flour mixture into banana mixture, until no lumps remain.
Pour cake batter into prepared muffin tin or baking pan. Bake muffins 18-24 minutes , until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Transfer to wire rack, and cool completely. Keep in mind that oven temps range and you may need more or less time depending on how hot your oven gets. If it needs more or less time feel free to adjust it accordingly.
Frosting Directions:
Whip vegan cream cheese, and agave with fork in bowl until smooth. Dollop 1 tsp. Topping onto each cupcake.
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