Zucchini carrot muffins - Karlijnskitchen.com

Zucchini carrot muffins

In the last years, people became so creative with baking. Brownies with beetroot, cake with black beans or even vegan meringues made with the liquid from canned chickpeas, some people think it is a health trend gone crazy, but I actually like it a lot! For people with allergies and intolerances, it is so handy that there are so many possibilities. We don’t just have normal flour, but also chickpea flour, buckwheat flour, spelt flour and oat flour. I really like to use oat flour for my healthier bakes. It is easier to work with than gluten-free flour, it has a nice flavor and it is a lot cheaper. Last week I made a snack with extra vegetables: zucchini carrot muffins.

Zucchini carrot muffins - Karlijnskitchen.com

I didn’t experiment that much with baking with vegetables yet, apart from the standard carrot cake.  Lately, I saw more and more bakes with zucchini and I wanted to try that too! I love zucchini, but I couldn’t really imagine what it would be like in a bake. Actually, it is the same as using carrot in a bake. You see pieces of green in your muffin, but you don’t taste it at all and your bake still feels a bit more healthy.

These zucchini carrot muffins are airy, soft and because of the maple syrup nicely sweet. If you don’t like sweet that much you can exchange part of the maple syrup for (vegetable) milk to make the muffins a bit less sweet.

Zucchini carrot muffins - Karlijnskitchen.com

What do you need

This recipe makes 8 muffins. A muffin contains 168 calories, 5 grams fat, 28 grams carbs, 4 grams protein and 2 grams fiber

  • 130 g (1 cup) oat flour
  • 150 g (1/2 cup) maple syrup
  • 1 egg
  • 80 g grated zucchini (1 cup)
  • 35 g grated carrot (1/2 cup)
  • 60 g raisins (1/4 cup)
  • 30 g butter (3 tablespoons)
  • 1 tsp baking soda
  • 1 tsp vanilla extract (optional)
  • 1/2 tsp cinnamon
  • A pinch of salt

How to prepare the zucchini carrot muffins

  1. Pre-heat the oven to 180 degrees Celsius.
  2. Put the butter, maple syrup, vanilla extract and the egg together in a bowl. Whisk until combined.
  3. Mix in another bowl the oat flour, baking soda, cinnamon and salt together and add this to the wet ingredients. Stir until combined.
  4. Add the raisins, carrot and zucchini and stir everything together carefully.
  5. Grease a muffin tin and fill the cups for 3/4th with the mixture.
  6. Bake the muffins for 15-20 minutes in the oven until a toothpick comes out clean.

Enjoy!

Will you let me know if you decide to make the zucchini carrot muffins ? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen

Zucchini carrot muffins - Karlijnskitchen.com

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Courgette wortel muffins - Karlijnskitchen.com

Zucchini carrot muffins


  • Author: Karlijn
  • Total Time: 35 mins
  • Servings: 8 1x

Description

A recipe for a healthy bake: zucchini carrot muffins made with oat flour, maple syrup and raisins. Lactose-free, gluten-free and low FODMAP. 


Ingredients

Scale
  • 130 g (1 cup) oat flour
  • 150 g (1/2 cup) maple syrup
  • 1 egg
  • 80 g grated zucchini (1 cup)
  • 35 g grated carrot (1/2 cup)
  • 60 g raisins (1/4 cup)
  • 30 g butter (3 tablespoons)
  • 1 tsp baking soda
  • 1 tsp vanilla extract (optional)
  • 1/2 tsp cinnamon
  • A pinch of salt

Instructions

  1. Pre-heat the oven to 180 degrees Celsius.
  2. Put the butter, maple syrup, vanilla extract and the egg together in a bowl. Whisk until combined.
  3. Mix in another bowl the oat flour, baking soda, cinnamon and salt together and add this to the wet ingredients. Stir until combined.
  4. Add the raisins, carrot and zucchini and stir everything together carefully.
  5. Grease a muffin tin and fill the cups for 3/4th with the mixture.
  6. Bake the muffins for 15-20 minutes in the oven until a toothpick comes out clean.
  • Prep Time: 15 mins
  • Cook Time: 20 mins

Nutrition

  • Serving Size: 1
  • Calories: 168
  • Fat: 5
  • Carbohydrates: 28
  • Fiber: 2
  • Protein: 4

 

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13 Comments

  • Shelah says:

    They look so yummy! But the instructions seem to have ingredients not listed like butter and cinnamon. I can guess how much cinnamon, but how much butter was used? Can’t wait to make them!

    • Thank you Shelah! I am sorry, I accidently left those out of the ingredients list, but I have added them now. I hope you’ll like the muffins!

      • Shelah says:

        Perfect, thanks for the quick response! They’re in the oven now 🙂 My 5 year old wanted a tea party, I think these will be the perfect treat to accompany us.

  • Irish girl says:

    Just wondering if you could use golden syrup instead of maple syrup in this recipe?

  • Gail says:

    Yummy as made today but used gluten free self raising flour instead of the oat flour and didn’t put the baking soda in. Worked just as well!

  • Michelle says:

    I have been making these muffins for a few months now and still get excited about having one each morning. Soooo delicious. Thank you so much for this wonderful recipe. I look forward to trying more recipes from your website.

  • Mallory says:

    Would these work with coconut flour, almond flour, or a low FODMAP paleo blend instead of oat flour? Thank you! These look delicious!

    • Karlijn says:

      I am not sure, I haven’t tested this, but coconut flour and almond flour usually reacts quite different in a baking recipe than a normal kind of flour. Coconut flour is also high in FODMAPs and almond flour is only low FODMAP in very small amounts.

  • May says:

    How can I store these please? Don’t want them to go dry in a box in a fridge and don’t want them to go moldy in a box on the counter as I’ll probably have them over a week. Thanks x

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