Vegan Banana Apple Veggie Muffins

Grab a couple of these Vegan Banana Apple Veggie Muffins for a quick gluten-free, oil-free nutritious snack or a small breakfast when you’re in a hurry.

Doesn’t that bowl make you smile?  Our German foreign exchange daughter sent it and a few other smaller ones to me and it makes me smile to see it and think of her. So here’s a shout out to Alex…Thank you and I’m thinking of you!

Are you trying to increase your fiber intake? Are you one of those people who can’t eat much breakfast or don’t have the time to sit down to a bowl of oats or other filling breakfast? If so, these might be just what you’re looking for.

If you have a food processor, it will make this recipe a bit faster, but a regular grater will work just fine. Get out a couple big mixing bowls and gather all the ingredients.  This recipe makes 2 dozen muffins, so you’ll need two muffin tins.

Start by preparing the flax eggs (3 Tbsp flaxseed meal/9 Tbsp water…that equals 3 eggs) and set it aside to gel.

Line two muffin tins with parchment liners if you want easy cleanup. I did one with and one without, just to test it. The one without liners still released the muffins after I used a skinny spatula to release them, but there was a bit of sticking. I prefer using the parchment liners.

Preheat the oven to 375 degrees.

Grate the apples, zucchini, and carrots. You can do it all into the same food processor bowl, or do it separately as I did. It really doesn’t matter, as it will all get mixed together.  Put it all on a tea towel that you can use to squeeze out the excess liquid. This step is really important. Gather up the towel and squeeze and wring out as much water as you can. When you think you’ve squeezed it all out, give it one more squeeze with all your strength…haha! It’s a good workout! Another way to do this (not quite as effective) is to put it all into a strainer and press your hands down on it, allowing the liquid to go out the bottom.

Add the grated stuff to a large mixing bowl and add oats, almond meal, gluten-free baking mix, salt, baking soda, and cinnamon. Mix it well. I used my hands to break up any clumps.

In another bowl, add the mashed banana, apple sauce, flax eggs, brown sugar (if using), maple syrup, and soy milk. Whisk to mix well.

Add the liquid ingredients to the dry ingredients and mix until all the dry is incorporated.

Scoop into muffin tins filling to the top. I used the medium sized muffin scoop like these to get them all fairly even.  (I make a few cents if you buy these through my link, at no cost to you.)

I filled one muffin tin and then added chocolate chunks to the rest of the batter and filled the other tin.

Bake them at 375 degrees for 21-25 minutes. I took mine out right at 22 minutes when a wooden toothpick came out mostly clean.

I’m a big fan of the Enjoy Life chocolate chunks in these muffins when I want a sweet treat. I freeze these muffins in an airtight container. Throw them in a lunchbox in the morning and they’ll be perfect for your mid-morning snack or for lunch. I have a little muffin-sized container that I put one in so it doesn’t get smashed and I put that in my purse if I’m going to be out and anticipate needing something to eat before I get to a real meal.

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Vegan Banana Apple Veggie Muffins

Grab a couple of these Vegan Banana Apple Veggie Muffins for a quick gluten-free, oil-free nutritious snack or a small breakfast when you're in a hurry.

Course: Breakfast, Snack

Keyword: Vegan Banana Apple Veggie Muffins

Author: Trish Hall

Ingredients

• 2/3 cup mashed banana
• 3 flax eggs 3 tbsp flax meal/9 tbsp water
• 1/2 cup apple sauce
• 1/2 cup packed grated zucchini
• 1 1/2 cup packed grated carrots
• 1 cup packed grated apple
• 1/2 cup maple syrup
• 1/4 cup brown sugar optional
• 1 tsp salt
• 3 tsp baking soda
• 2-3 tsp cinnamon
• 1 cup soy milk or other plant milk
• 1 1/3 cup oats gluten-free if necessary
• 1 cup almond meal or almond flour
• 2 1/4 cup gluten-free baking mix I used Arrowhead Mills
• 1/2 cup chocolate chunks or chips I used Enjoy Life brand

Instructions

1. Preheat oven to 375 degrees.

2. Prepare flax eggs by whisking flax meal and water. Set aside to gel for about 10 minutes. 

3. Mash the banana and add to a large mixing bowl. Add maple syrup, apple sauce, brown sugar (if using), salt, cinnamon, and soy milk. Stir in flax egg mixture. 

4. To a large tea towel, add the grated zucchini, carrots, and apples. Squeeze as much liquid out as possible. Add the squeezed out stuff to a separate bowl and stir to break apart. 

5. Add oats, almond meal, baking mix and baking soda to the grated carrot mix. Use your hands to break up any lumps and incorporate the dry ingredients well with the grated ingredients. 

6. Add the wet ingredients to the dry and mix until all the dry ingredients are incorporated. I use a large fork for this. 

7. If adding chocolate chips to the entire batch, add now. Or fill one muffin pan with batter as is and then add chocolate chips to the rest. 

   Scoop into muffin tins (lined with parchment if desired) and bake at 375 degrees for 20-25 minutes. I tested with a toothpick and it came out nearly clean at 22 minutes. 

8. Cool on a wire rack and when completely cool, store in an airtight container on the counter for a day or so or in the fridge for a week. Freeze for best and longest storage. 

Recipe Notes

• You can give the oats a little pulse in a food processor if you like smaller bits of oats. 
• You can replace the maple syrup with agave or coconut nectar.