Vegan Recipe: Zucchini, Carrot, and Pineapple Breakfast Muffins

Zucchini, Carrot, and Pineapple Breakfast Muffins

By Vicki Brett-Gach, a Certified Vegan Lifestyle Coach

Happily packed with two vegetables, three fruits, and whole grain flour, this recipe is also completely free of white sugar and white flour, as well as eggs, dairy products, and added oils.

Ingredients, makes 12 muffins

1 1/2 cups white whole wheat flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
2 bananas
10 fresh dates, pitted
2 tablespoons pure maple syrup
1/4 cup nondairy milk
1 1/2 teaspoons pure vanilla extract
3/4 cup shredded zucchini
3/4 cup shredded carrots
2/3 cup canned crushed pineapple, packed in pineapple juice, drained


Preheat oven to 350 degrees. Line muffin pans with parchment paper liners.

In a large mixing bowl, whisk flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.

To a large food processor bowl, add bananas and pitted fresh dates, and process until smooth. Add maple syrup, milk, and vanilla, and process briefly to combine.

Add banana-date mixture to the dry ingredients, and mix until almost combined. Gently fold in zucchini, carrots, and pineapple.

Divide batter evenly into muffin cups, and bake 18 to 25 minutes, or until toothpick inserted in the center comes out clean.

Remove muffins from the oven, and place on cooling racks.

Vicki Brett-Gach is a Certified Vegan Lifestyle Coach and Educator through Main Street Vegan Academy, a Certified Personal Chef through Wellness Forum Health, and a graduate of the Plant-Based Nutrition Certificate program through the T. Colin Campbell Center for Nutrition Studies. She coaches clients, teaches heart-healthy vegan cooking classes, and is featured in THE VEGAN FRIENDS COOKBOOK, a collaborative collection of recipes by vegan chefs around the world. Connect with her on Facebook and follow her Ann Arbor Vegan Kitchen blog for new recipes as soon as they are published.

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