Say hello to these delicious and healthy coffee cake muffins! These vegan muffins are made with bananas and whole grain gluten-free oats. They’re so easy to make right in a blender for a fluffy airy texture that will make your taste buds dance with joy. Not only are they super tasty, but they are also packed with nutrients that will keep you energized throughout the day – tasty vegan breakfast anyone?Continue reading “Healthy Coffee Cake Muffins”
Category: Sweet Breakfasts
Gluten-Free Vegan Chai Spiced Zucchini Carrot Muffins
If you think muffins and cinnamon are just for fall, think again! These gluten-free, vegan Zucchini Carrot Muffins are a real treat and the perfect baked good for summer. Especially since this time of year, gardens are bursting at the seams with carrots and zucchinis, and this delightful recipe incorporates both in a moist, sweet, subtly spiced treat.
These chai spiced zucchini carrot muffins are a great solution for using up produce from your garden, and are also a perfect option for gluten-free and vegan eaters. They are made with 100% plant-based ingredients, gluten-free flour, and are free of refined sugars.
What You Need to Make These Muffins
- Coconut Butter: A beautiful ingredient that adds healthy fat and fiber. It is different from coconut oil, which is 100% saturated fat, as it is made using the entire fruit of the coconut. If you don’t have coconut butter, feel free to substitute with coconut oil, olive oil, or vegan butter.
- Cashew Butter: Raw or roasted natural cashew butter adds a great nuttiness. Feel free to sub with almond butter.
- Unsweetened Applesauce
- Coconut Sugar
- Maple Syrup
- Vanilla Extract
- Apple Cider Vinegar: This additive helps vegan goods rise
- Ground Flax Seed: The egg replacer we are using. Also a great source of fiber and protein.
- Gluten Free 1:1 Flour
- Almond Flour
- Chai Spice: I find this delicious spice blend at a local shop called All Spice, but it could be substituted for pumpkin pie spice or apple pie spice.
- Baking Soda
- Golden Raisins: I adore the subtle sweetness of the golden raisins in this recipe, but you could swap them out for cranberries or regular raisins as well.
If you love these muffins, check out my other recipes for Oatmeal Cookie Dough Protein Bites and Pumpkin Spice Peanut Butter Cookies. Like everything here on Jackfruitful, these recipes are both gluten free and vegan, made with whole, natural ingredients.
- 1 large muffin tin
- 1 hand mixer
- 1 Mixing Bowl
- 1/3 cup coconut butter, softened
- 1/4 cup natural, creamy cashew butter
- 1/2 cup unsweetened apple sauce
- 1/2 cup coconut sugar
- 3/4 cup maple syrup
- 2 tsp vanilla extract
- 1/4 cup ground flax seed
- 1/4 cup water
- 1 tbsp apple cider vinegar
- 1 medium zucchini, shredded
- 2 medium carrots, shredded
- 2 cups gluten free 1:1 flour
- 1 cup almond flour
- 1 1/2 tbsp chai spice
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup chopped walnuts
- 1/2 cup golden raisins
- Preheat oven to 350 degrees and lightly spray a muffin tin with avocado, coconut or olive oil.
- Add all wet ingredients to a mixing bowl and use a hand mixer to combine for 30-60 seconds on high speed. Fold in the zucchini and carrot shreds.
- Add all dry ingredients to the bowl and mix on low speed until just combined. Gently fold in the walnuts and raisins.
- Transfer the batter to the muffin tin filling each cup nearly level to the top. Sprinkle with additional walnuts if desired.
- Bake for 22-24 minutes until an inserted toothpick comes out clean. Enjoy warm!
Apple Cinnamon Zucchini Oatmeal
If you’re looking for a gluten-free vegan breakfast, this is a wonderful way to start the day.Zucchini Oatmeal is hearty, easy to make, and tastes just like regular oatmeal. It incorporates vegetables, whole grains, fruits, nuts, seeds, and plant protein for a complete and satisfying meal. This easy apple cinnamon version is perfect for fall and tastes just like your favorite apple crisp.
Why Add Zucchini to Oatmeal
Zucchini is a healthy vegetable that is high in fiber, low in calories and rich with vitamins and nutrients. Its mild flavor makes it the perfect vegetable to add to oatmeal because you can’t taste it at all! The texture of zucchini also adds a nice creaminess. Because zucchini is so low in calories and carbs, this is a healthy, protein-rich, high volume and low calorie breakfast.
Adding zucchini to oatmeal is kind of like making zucchini bread. The mild flavor of zucchini combined with the nuttiness of oats is a match made in heaven and is enhanced by using spices like cinnamon and nutmeg.
Types of Oats to Use
My personal favorite is gluten free rolled oats, but old fashioned, quick oats, or even steel cut oats can be used. If you choose to use steel cut oats, you would need to adjust the recipe and cook time below due to their density and texture. Alternatively, rolled, old fashioned and quick oats can be used interchangeably.
Can I Make Zucchini Oats ahead of time?
Definitely! Zucchini oatmeal can certainly be made ahead of time and is a great addition to a plant-based meal prep. It makes for a great grab-and-go breakfast and can be enjoyed both hot or cold. When reheating your oats, you may want to add a little extra plant-based milk or water for extra creaminess and moisture.
- 1 C plant-based milk oat or almond
- 1 honey crisp apple, chopped divided
- 1/2 C gluten free rolled oats
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/8 tsp salt
- 1 small zucchini, shredded
- 1 TBSP golden flax seed
- 1 TBSP toasted pecans, chopped
- 1 TBSP maple syrup optional
- Add milk and half of apple to a saucepan. Bring to a boil. Reduce heat and let simmer for 2-3 minutes.
- Stir in oats and seasonings. Simmer for 3-5 minutes.
- Add in shredded zucchini and stir to combine. Simmer for 2 minutes. Season to taste.
- Transfer to serving bowls and top with remaining apple, flax seeds, pecans, and maple syrup.