Veggie Muffins

These muffins are so delicious that my kids all ask for them for dessert – they have no idea they’re stuffed with vegetables.

I use these fun silicone muffin liners instead of paper ones, the kids also love the bright colors and fun shapes.

Ingredients (makes 24 muffins)

  • 1.5 cups granulated sugar
  • 2 “eggs” from Bob’s Red Mill egg replacer
  • 1 cup coconut oil
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup medium zucchini
  • 1 cup carrots (either shredded or use 1.5 cups baby carrots)
  • 1 cup apple
  • Sprinkles or other decorations


  • Preheat the oven to 350 degrees.
  • Prepare the vegan eggs as directed on the package.
  • In a large bowl, mix together the sugar, eggs, and oil.
  • In another large bowl whisk together the flour, salt, baking soda, and cinnamon.
  • Slowly add the flour mixture to the sugar and egg mixture. The batter will be very thick.
  • In a food processor, blend the zucchini, apple, and carrot.
  • Add the fruit and veggies to the batter.
  • Top with vegan sprinkles or dots
  • Pour the batter into the muffin liners and bake for 25-30 minutes.

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