Delicious vegan crepes! This is the first crêpe recipe I’ve ever been able to execute flawlessly. I was thrilled that I could avoid using egg replacer. Hazelnut syrup, or any other flavor you want, can be used in place of the maple syrup for a unique touch.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 20 mins |
| Total Time: | 55 mins |
| Servings: | 24 |
| Yield: | 24 muffins |
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup whole wheat flour
- ¾ cup oat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 eggs
- ½ cup vegetable oil
- ½ cup unsweetened applesauce
- 1 cup plain yogurt
- 1 cup white sugar
- ¾ cup honey
- 2 teaspoons vanilla extract
- 1 cup shredded zucchini
- 1 cup shredded carrots
- ½ cup chopped pecans (Optional)
- ½ cup raisins (Optional)
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.
- In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.
- Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.
Nutrition Facts
| Calories | 207 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 186 mg |
| Sugars | 21 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
They are very tasty and moist, but recipe should say to let zucchini sit for awhile after being lightly salted to draw out the water and then squeezed between paper towels. I did not know to do this until the second batch – huge difference. The first batch was pretty soggy. I also sprinkled a hefty dose of cinnamon sugar on the top & it came out crunchy wonderful!
Excellent! Read the authors note about the sugar amounts. Decided to skip it and just use the honey called for. Didn’t have yogurt so used sour cream. Used fresh pastry flour for the white flour and whole wheat. Yummy good! Thanks for the wonderful recipe that uses veggies from my garden.
OMG! This recipe is perfect! I did reduce the sugar as suggested by half, though I had to use sweetened apple sauce, so they turned out just sweet enough. I used Greek yogurt (not sure if that made any difference. I did not have oat flour so substituted milled flax seed. This makes 2 dozen exactly! I made mini muffins too!
Loved these. Slightly bland but we still enjoyed them. Used 1/2 cup coconut sugar instead of white sugar, and avocado oil instead of vegetable oil. Wrung out the zucchini and carrots out through an old towel. Will make these again!
We have been making this recipe for a long time. It is much healthier than most muffins and my whole family loves them!
I just made these muffins again. They are moist & delicious. They are very versatile to what one has on hand & different taste buds. I add chocolate chips for grandkids without nut Add assorted nuts & seeds to ours depending what ai have onhand This time I used an assortment of whole grains & they were just as delicious & miost Thank you again for posting, definately a keeper for me
Very forgiving recipe! As long as liquid and dry amounts equal what the recipe calls for, it works. I subbed all yogurt instead of yogurt AND applesauce, spelt flour for ww and reg flour, wheat for oat bran, added molasses when I didn’t have enough honey, all zucchini when I didn’t have carrots. Reduced sugar a lot. Turned out delicious every time. New favourite muffin recipe!
I read so many ‘changes’ to this recipe I couldn’t keep them all straight, so I winged it – and baked 2 loaves @ 350*. They were amazing. I put in less sugar, thru in 1/4 cup Oat Bran instead of Oat Flour and used all zucchini. I think this bread/muffin recipe will be amazing no matter what changes you make as long as you keep the overall liquid the same. Thanks for sharing ! ! !
This is a tried and true recipe for me! I’ve been making these for my daughter for years, and I just love them because they’re almost like a little meal in a muffin – there’s protein, whole grains, veggies…such an easy-to-grab healthy snack. I make sure to use whole milk yogurt so we get as much protein as possible. I also ONLY use the 3/4 C of honey, and none of the granulated sugar, and it’s plenty sweet for my daughter. I make sure to squeeze as much excess water out of the carrots and zucchini as possible. Otherwise everything works out fine following the recipe – I love it!
Yea! I have finally found a healthy muffin that tastes good! My substitutions were: Almond flour (for wheat flour) Quick oats (I didn’t even grind them up) Gluten free flour (for regular flour) Spenda (for regular sugar) Olive oil (for regular oil) Didn’t have applesauce but they were moist! Then I did just a bit over a cup for both carrots and zucchini Walnuts instead of pecans Thank you for a great recipe!!!!
Very tasty muffin! Looking forward to breakfast time!
I changed just a couple things. Instead of carrots I used two cups zucchini. Cut the Oil in half. Used a stevia / sugar mix and cut the sugar in half. I used 1 1/2 cups of whole wheat white flour and 1 1/2 cups of oat flour. Lowered the temperature to 290* and baked for 18 minutes. After a few different attempts this seems to work the best.
Love these muffins, so do my neighbors, I changed a couple of things , I used 1 1/2 Cup oif all purpose flour and 1 1/2 cup of oatmeal, and used more cranberries as I can’t eat nuts. I cut sugar back to 3/4 cup They turned out great
I will make it again but cut the sugar a bit. I find it a little too sweet.
Used 1/2 c sugar as suggested and 1/4 c honey. Squeezed liquid out of the zucchini. Added 1 cup blueberries instead of raisins because I had a bunch! Excellent!
Great muffins, but the consistency is more of a cupcake due to sifting the dry ingredients. Might try without sifting next time.
Absolutely love this recipe! I will be making these again..great flavor, perfect texture!
Just a little bit on the dry side.
45
Yumm. Used honey vanilla yogurt, so cut back on honey and vanilla. Halved the sugar, as per original poster’s comment . Skipped the nuts and raisins, due to allergy and preference. Super!
used 1/2 cup honey, and 1/2 cup sugar 2. half white and half whole wheat, 1/2 c yogurt, 1/2 banana