Vegan Zucchini Carrot Muffins with Cinnamon Crumble Top
These Vegan Zucchini Carrot Muffins are moist and delicious. They are a popular treat among my vegan and non-vegan friends. They seem to be more delectable with fresh zucchini and carrots from the garden. Enjoy! The recipe was adapted from here.
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For the Muffins2/3 cup melted vegan margarine (I use Earth Balance)
2 servings of egg replacer mixed with water (I use Bob's Red Mill)
2/3 cup white sugar
1/2 cup dark brown sugar, packed
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 1/2 cups finely shredded unpeeled zucchini
1/2 cup finely shredded carrot
1/2 cup chopped nuts (my favorite are pecans)(optional)
Cinnamon Crumb Topping
Grease and flour 12 muffin cups. Heat oven to 375°F (191°C).
In a medium mixing bowl, beat the melted vegan margarine with egg replacer and water, sugars and vanilla extract.
In another medium mixing bowl combine the flour, baking soda, baking powder, salt, nutmeg and cinnamon. Add the dry ingredients to the bowl containing the wet ingredients from step 2, stirring until well incorporated. Fold in the shredded zucchini, carrots and nuts.
Fill muffin cups about 3/4 full with the batter. Sprinkle with Cinnamon Crumb Topping (see below) or granulated sugar, if desired.
Bake for 20 minutes, or until golden brown and a toothpick comes out clean.
This recipe makes about 12 Vegan Zucchini Carrot Muffins.
For the Cinnamon Crumb Topping2 teaspoons vegan margarine, melted
1 tablespoon brown sugar
1 tablespoon flour
1/2 teaspoon cinnamon (or to taste)
1/4 teaspoon nutmeg (or to taste)
In a small mixing bowl, add all ingredients together and mix with a fork until crumbly.
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How much is a serving? - Egg replacer
How much is a serving of your egg replacer? 1 tablespoon? More? before or after adding the water? 2 times 1 poweder + 3 tablespoons water?
I will use flaxmeal as a replacement, since Bob's Red Mill is not available in Austria.
These muffins were delicious! SO SO moist!
I used a banana instead of the egg replacer, and added a bit more zucchini.
Also, added a bit more flour and sugar to the crumb topping.
yum yum yum.
Oh, I'm getting hungry just thinking about these!
May have been a little too sweet for me but all the same so fricken good! I can't wait to make more (with less sugar)!
All my co-workers loved them too!
These muffins are really good. My friend, a non-vegan, keeps requesting them! He brings them to lunch and now everyone he's with wants them because they smell THAT good!
These muffins rocked! I substituted 1 C. of whole wheat pastry flour for 1 C. of the white flour and added a bit of oats to the crumb topping but otherwise followed the recipe exactly. Other than a bit of an issue with them sticking in the pan, they baked up perfectly.
Thanks for the recipe!
taste like a normal muffin
I've never made muffins before without using eggs in the mix, so i was pretty interested to see what these muffin would turn out like. i ended up not being able to find any egg replacer anywhere around where i lived, so i used two tablespoons of flaxseed with water.
They turned out delicious.!
sooo first off, this website is amazing! So good to have a group of people contributing to a healthy and happy lifestyle. I made these muffins before heading into the big apple last week, and I was sure to share them with my sister and her boyfriend. They were shocked that they were Vegan! And seriously, I couldn't help but enjoy some of the batter before it made it into the tin pan. Eff'n delish. Next time I'm going to put more pecans (my fav) in there. thank you for posting this recipe!