Healthy Zucchini Carrot Muffins

These muffins are loaded with fruits and vegetables and packed with fibre and protein too. Plus, they’re delicious. That was actually the first thing my toddler said after taking a bite, “this muffin is delicious!” So it must be true.

If you’re looking to make them vegan, 2 simple substitutions will get you there. You can swap the butter for canola oil (or another oil of your choice) and either swap the whey protein powder for another 1/2 cup of flour or for a vegan protein powder.

Speaking of substitutions, if you don't have buckwheat flour you could swap in all purpose flour at a 1:1 ratio.

Makes 12 muffins Ingredients: 1 flax egg (2 1/2 tsp ground flax seed + 3 tbsp water) 1 cup buckwheat flour 1/2 cup vanilla whey protein powder  1/2 tsp baking soda 1/2 tsp baking powder 1 tsp cinnamon 1/2 tsp ground ginger 3/4 cup peeled, shredded zucchini 1/2 cup peeled, shredded apple 1/2 cup shredded carrot 1 banana, mashed 4 tbsp butter, melted 1/2 cup sugar 1 tsp vanilla extract  Instructions: Preheat oven to 375 and line muffin tin with muffin liners. Prepare flax egg by mixing ground flax seed and water and then setting in the fridge to rest. In a medium bowl, combine dry ingredients (buckwheat flour through to ground ginger). Wring excess water out of zucchini, apple, carrot. Mix melted butter and sugar, then add vanilla extract, flax egg, and fruits and vegetables and stir until well incorporated. Add dry ingredients to wet ingredients and mix well. Scoop into 12 lined muffin tins. Bake at 375 F for about 20 minutes or until toothpick inserted into centre comes out clean.

Tried this recipe? Tag me in your photos with #marysebakes or @marysebakes!

Want to see more of what I'm baking? Check me out on Instagram!