Gluten-Free Vegan Chai Spiced Zucchini Carrot Muffins
Sweet and subtly spiced gluten-free vegan muffins filled with zucchini, carrots, walnuts, and golden raisins.
Servings 15 muffins
Calories 295kcal
Equipment
- 1 large muffin tin
- 1 Mixing Bowl
Ingredients
- ⅓ cup coconut butter softened
- ¼ cup natural creamy cashew butter
- ½ cup unsweetened apple sauce
- ½ cup coconut sugar
- ¾ cup maple syrup
- 2 tsp vanilla extract
- ¼ cup ground flaxseed
- ¼ 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
- 1½ tbsp chai spice
- 1 tsp baking soda
- ¾ tsp salt
- 1 cup walnuts chopped
- ½ cup golden raisins
Instructions
- 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!
Nutrition
Serving: 1muffin | Calories: 295kcal | Carbohydrates: 39g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Sodium: 212mg | Potassium: 223mg | Fiber: 5g | Sugar: 19g | Vitamin A: 1390IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 2mg
