Grain-Sugar-Oil-Dairy-Free Diet Carrot Zucchini Muffins
25 minutes
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About Grain-Sugar-Oil-Dairy-Free Diet Carrot Zucchini Muffins
These Grain-Sugar-Oil-Dairy-Free Diet Carrot Zucchini Muffins are a dream come true for health-conscious foodies and anyone seeking allergen-friendly treats. Incredibly soft, deeply chocolatey, and completely flourless, these muffins are mixed in just 5 minutes and baked to perfection in under 20. No one will believe they're packed with wholesome veggies—there’s not a hint of carrot or zucchini in the taste or appearance!
Perfect as a quick breakfast, satisfying snack, or guilt-free dessert, these muffins offer a clever way to sneak extra vegetables into your family's diet—especially for picky eaters. For a vegan twist, simply swap out the choco chips for your favorite dairy-free option or a handful of crunchy nuts and dried fruits. If you're looking to boost your veggie intake or simply crave a rich, chocolatey muffin, this recipe is a must-try!
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Recipe Time & More
Prep5 minutes
Cook20 minutes
Total25 minutes
Ingredients
- 1/2 cup Zucchini grated
- 1/2 cup Carrot grated
- 2 Banana mashed
- 1/4 cup Cocoa Powder unsweetened
- 1/2 tsp Baking Soda
- 1/4 cup Honey
- 1/4 cup Chocolate Chips or sprinkling extra for sprinkling on top
- 1.5 drops Vanilla Extract
- 1/2 cup Peanut Butter
- 2.5 tbsp Water flax mixed with
Instructions
- Preheat oven 200C
- Grease muffin cups
- Mix flax powder with warm water and set aside.
- Mash banana and set aside. Grate carrot zucchini and keep them ready.
- Cream all ingredients except zucchini carrot and choco chips. (Mashed banana, cocoa powder, flax gel, peanut butter, vanilla extract and baking soda)
- After everything is well mixed, Mix grated zucchini carrot choco chips and mix well.
- Spoon the batter 3/4 full in muffin cups, sprinkle choco chips on top and bake for 15-20 min. These muffins will not rise much.
Recipe Notes
This can also be made with eggs. Just reduce a tablespoon of flax gel and add 1-2 eggs instead.
These muffins don’t rise much just a centimetre or so.
This recipe yielded 10 meduim size muffins for me. Keep these in airtight container for 2-3 days in refrigerator.
Additional Tips
- For extra moisture and a subtle nutty flavor, add 2-3 tablespoons of unsweetened almond or coconut yogurt to the batter—this keeps the muffins tender without using oil or dairy.
- If you prefer a chunkier texture, reserve a handful of grated carrot or zucchini to fold in at the end instead of blending it all, creating little bursts of veggie crunch in every bite.
- To ensure the muffins rise well without traditional flour, sift the cocoa powder and baking soda together before mixing—this aerates your dry ingredients for a lighter crumb.
- Store cooled muffins in an airtight container lined with paper towels to absorb excess moisture from the veggies, keeping the tops from becoming soggy over several days.
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Recipe Nutrition
Calories: 173kcalCarbohydrates: 10gProtein: 1gFat: 15gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gFiber: 1gSugar: 9g
Pv Iyer
Articles: 60
3 Comments
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I’m loving this recipe already!
Looks so delectable! Thanks for posting.
Wow, this looks fantastic!