Zucchini / Carrot / Banana Muffins (Vegan)

I've got 1.5 hours to spare between class and work. If I spend 10 minutes in the shower, 10 minutes doing an assignment, 15 minutes prepping muffins, 5 minutes doing dishes, 30 minutes waiting for the oven timer to go off whilst dancing to Cold War Kids in my underwear (in the midst of transitioning into my work clothes), 5 minutes allowing them to cool, and 10 minutes taking photographs, then I'll have 5 spare minutes to relax with a warm muffin and a cup of cinnamon iced coffee before I leave the house. This is how I've been planning my busy life for the past two weeks and I'm not sure how, but I'm still standing.
Lately, I am---
  • 3 weeks into my last trimester of college.
  • taking my first drawing class, which absorbs much of my time off, but I'm stoked to finally be forced to set aside time to work on my art. 
  • hired at a cool, local cinema/cafe in addition to continuing my job at Starbucks and undergoing 45-50 hour work weeks.
  • turning 21 on Sunday, September 27th. 
I'm hoping to do at least one 'catch-up' post with some treasured photos that I took this summer, as I have so many memories to share. In the meantime...muffins! 

Zucchini / Carrot / Banana Muffins (Vegan)
An adaptation of Simplest Vegan Banana Bread
Yield: 12 standard muffins / 6 large muffins

- 1-1/2 cups white whole wheat flour 
- 1-1/2 teaspoons baking powder 
- 1/2 teaspoons baking soda 
- 1/2 teaspoons salt 
- 1 teaspoon ground cinnamon 
- 1/4 teaspoon ground ginger
- 1/2 cup shredded zucchini
- 1/2 cup shredded carrot
- 1 large ripe banana 
- 1/2 cup turbinado sugar
- 1/3 cup applesauce 
- 1/4 cup olive oil 
- 1 teaspoon pure vanilla extract
- 1/3 cup dried fruit + extra for topping 
- wheat bran for topping (optional)


  1. Preheat oven to 350 degrees and grease/line a muffin tin. 
  2. In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and ginger. Set aside. 
  3. Strain the excess juice from the shredded zucchini and carrot through a cheesecloth or a thin towel. In a medium bowl, whisk the strained zucchini, carrot, banana, sugar, applesauce, olive oil, and vanilla. Gently fold the wet ingredients into the flour mixture until nearly all of the flour is combined. Add the dried fruit and continue folding only until all of the ingredients are fully combined. 
  4. Scoop the batter into the greased/lined muffin tin about 2/3 of the way full. Sprinkle dried fruit and wheat bran over the top of the batter. 
  5. Bake for 20-25 minutes (30-35 minutes for large muffins) or until a skewer placed in the center comes out clean. Remove muffins from the tin and let cool completely on a wire rack. Store in an airtight container for up to 5 days. 

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© A Little Baker
Maira Gall