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Vegan Zucchini Carrot Breakfast Muffins with No Added Sugar

Who doesn’t love to get extra veggies in at breakfast?! Boost your nutrition with these moist and satisfying vegan breakfast muffins packed with zucchini and carrots and NO added sugar!

Zucchini Carrot Breakfast Muffins | C it Nutritionally

Aaaaand another week begins! 

I’m ready for a new week because, to be honest, last week kicked my butt. Finals are here, but so is beauuuutiful weather, so yeah…it’s tough sitting inside studying!

But do you know what makes studying just a littttle bit better? [[Aside from tons of hugs from Mom yesterday 😉]]

MUFFINS! 

Vegan Zucchini Carrot #Breakfast Muffins | C it Nutritionally

Now, I know what you’re thinking…MORE muffins after yesterday’s deeeelish Mother’s Day brunch?!

Well, YES! 

Especially muffins with extra VEGGIES!!! 

Enter: Zucchini Carrot Breakfast Muffins.

VEGAN Zucchini Carrot Breakfast Muffins | C it Nutritionally #noaddedsugar #sugarfree #healthyeating

NOM.

Any way I can get myself (and you!) to eat more veggies, I’m all for it. But I’m not about to go hide them, because you should be aware that you’re eating veggies and be proud of it. #VeggiePride

And when you can eat veggies for BREAKFAST?! Whether it’s an omelet, smoothie, pancakes, or a muffin…I’m in! But I have to say these zucchini carrot breakfast muffins have been pretty muff-nificent. Yeah, I’m still making up words. 

Zucchini Carrot Breakfast Muffins | C it Nutritionally #vegan #noaddedsugar

Muffins are one of those tricky foods. Avoid being fooled by the calorie/fat/sugar/salt trap that muffins really are. Yes, even that blueberry bran muffin that appears to be full of fruit and fiber. I don’t think so!

If you’re a muffin maven, they CAN fit into an otherwise healthy diet, but typically, even the healthiest-appearing muffin is not a well-balanced breakfast…and probably more calories than most of us should be eating for breakfast and lunch combined…and maybe a mid-morning snack too! 

Until now.

There is no health halo here! These muffins can fit into your everyday routine. Yes. Everyday. Todos los dias. Yes, it’s Cinco de Mayo as I’m writing this post. And yes, I am 100% sober. #promise.

Vegan Zucchini Carrot Breakfast Muffins | C it Nutritionally #noaddedsugar #breakfast #brunch

These muffins contain TWO vegetables, dare I say THREE fruits, NO added sugar, 100% whole grains, and a minimal amount of added fat. I’m sure you could sub the oil for applesauce, but we need fat to better absorb certain vitamins, so why not leave it in (plus, it’s such a small amount when divided by 12!). 

This recipe does require a bit of prep work (to process the dates/prunes), so they’re a perfect make ahead food to have on hand for the week. 

Enjoy as some pre-workout fuel, slather some nut/seed butter on it for breakfast, pair with some milk as an afternoon snack for you and your kiddo, or indulge when you’re looking for something sweet for dessert. 

[Tweet “You MUST TRY these naturally sweetened Zucchini + Carrot Breakfast Muffins #vegan”]

VEGAN Zucchini Carrot Breakfast Muffins | C it Nutritionally #noaddedsugar #sugarfree #healthyeating

So versatile. Love it! 

And did I mention that there’s NO added sugar??? The natural sweetness comes from dried fruit and bananas so you won’t have the sugar spike and subsequent crash that a typical muffin provides. ((score!))


Let’s make these Breakfast Muffins…

Vegan Zucchini Carrot Breakfast Muffins with No Added Sugar

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Yield: 12 muffins

Serving Size: 1 muffin

Ingredients

  • 1/2 cup medjool dates
  • 1/4 cup pitted prunes*
  • 1 1/4 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons cinnamon
  • Pinch of ground cloves or nutmeg
  • 1/2 teaspoon sea salt
  • 2 bananas, mashed
  • 1 small zucchini, shredded (about 1/2 cup), water squeezed out
  • 2 carrots, shredded
  • 1/4 cup vegetable oil
  • 1/4 cup milk (I used unsweetened soy milk)
  • 1/2 cup golden raisins

Instructions

  1. Soak dates and prunes in water for 10-15 minutes. Drain and process until almost smooth. Set aside.
  2. Preheat oven to 350°F.
  3. In a small mixing bowl combine all dry ingredients (flour, baking powder, baking soda, and spices). Set aside.
  4. In a medium mixing bowl, combine processed dates and prunes, bananas, zucchini, carrots, oil, and milk. Mix until uniform consistency forms. Slowly add dry ingredients, mixing as you go. Do not over mix.
  5. Finally, add raisins and mix to combine.
  6. Spoon muffin batter into greased or lined muffin tins. Silicone liners work better than paper liners, or simply spray a muffin tin with nonstick vegetable oil spray. Fill each muffin tin until 3/4 full.
  7. Bake at 350°F for 30 minutes, or until a toothpick comes out clean. Remove from oven and let cool in tins for at least 15 minutes. Transfer to a wire cooling rack.
  8. Store in airtight container at room temperature for up to 5 days. I am sure they will freeze well too, but I have not tried it.

Notes

*Alternatively you can use all dates Estimated Nutrition Facts per muffin (if you make 12 muffins): 160 calories, 5 grams fat, 10mg sodium, 4 grams fiber, 2.5 grams protein

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https://chelseyamernutrition.com/vegan-zucchini-carrot-breakfast-muffins/

Recipe was adapted from my Vegan Banana Bread Muffin recipe.

VEGAN Zucchini Carrot Breakfast Muffins | C it Nutritionally #noaddedsugar #sugarfree #healthyeating

To send you off on your sweet muffin Monday way, shout out to this muffin of a mom I have…

There’s truly no better mom out there. You’ve taught me to be a strong, resilient, smart and kind young woman and I wouldn’t be the person I am today without your impeccable example, support, and hand to hold. Love you!!!

(sorry for the public embarrassment!) 

What’s your favorite way to eat veggies for breakfast?! 

XO

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  1. These are amazing! Thank you so much! I’m not a fan of raisins so subbed in walnuts instead and they’re fabulous!

    Any chance you have the estimated nutritional information for them? I’m trying to food log.

    Thank you again!

    1. Thank you so much Victoria! I’m so glad you loved them — this is definitely a favorite recipe of mine!
      I’ve been going back to calculate the Nutrition Facts info for all of my recipes, so thanks for getting me to this recipe faster…per muffin (if you make 12 muffins), they contain 160 calories, 5 grams fat, 10mg sodium, 4 grams fiber, 2.5 grams protein. Since you subbed walnuts instead of the raisins they’re a tad higher in calories and protein, but not by too much.
      Happy New Year doll! 🙂

  2. Excellent recipe! I bake 8-16 dozens cupcakes/muffins for the homeless shelter and friends each week. This week I made 16 dozen zucchini muffins using various recipes. Your recipe was the top recipe. Love how it has no sugar added. (great for sugar sensitive people) and lots of vegetables and fruits. Thank you for sharing.

    1. Thanks so much Katherine…I’m so happy you enjoyed them! 🙂 And that’s so nice of you to bake muffins each week for the shelter! I’m so glad they’re getting something a little healthier than normal 😉

  3. These turned out beautifully! I didn’t have prunes on hand so I just used 1/2c + 1/4c pitted dates instead, and replaced the raisins with pepitas / pumpkin seeds as the mix in. I threw in a tablespoon or two of applesauce for extra moist muffins. And for spices, I used the cinnamon + a dash of nutmeg and ginger, and a bit of vanilla extract. They were easy to make and delicious – loved the nice balance of flavours without being too sweet. I followed the suggestion of skipping the tin liners and just spraying the muffin tin with coconut oil. Thanks for the great recipe, it’s a keeper!

  4. Yay made these last night what a perfect vegan muffin!! I added a little vanilla extract! So yummy! Have you ever made these with gluten free flour?

    1. I’m so glad you liked them Michelle! I’ve never tried with gluten free flour, but if you try I’d love to hear the results! 🙂

  5. These are amazing! I found this site when searching for vegan muffins, and I’m so glad that I did. I’m also happy that I decided to double the recipe today when I made them for the first time, because my 7 year old son kept sneaking more as they were cooling (that was okay by me, these are healthy!)! I’m attempting to freeze a few, to see how well they freeze. Either way, these will become a staple in our house. Thank you so much!!

    1. Thanks Tami!I’m so glad that you loved them! I don’t think you’ll have a problem freezing them at all! Enjoy 🙂

  6. These are amazing! I found this site when searching for vegan muffins, and I’m so glad that I did. I’m also happy that I decided to double the recipe today when I made them for the first time, because my 7 year old son kept sneaking more as they were cooling (that was okay by me, these are so healthy!)! I’m attempting to freeze a few, to see how well they freeze. Either way, these will become a staple in our house. Thank you so much!!

  7. These look awesome! Any way to sneak in some veggies at breakfast (especially in muffin form) is a great way to start off the day 🙂 You and your mom are so cute!

  8. You and your mom look like twins. Gorgeous ladies 🙂
    Love the muffin and how you achieved so much natural sweetness from the bananas. And of course, I love all the veggies in ’em too!