Get your free 2 Day Vegan Meal Plan!

Fruit and Veggie Mini Muffins, Vegan + Gluten-Free

My family has been known to make fun of me for sneaking greens into everything dish I make.  Today’s recipe is no exception. These Vegan, Gluten-Free Fruit and Veggie Mini Muffins are filled with all sorts of goodness like kale, carrots, apple, oats and flax seed- but I promise they taste way more like a treat then a salad!

A little savory, a little sweet, crispy on the outside and the perfect amount of softness on the inside, these muffins have seriously got it going on. They’re especially delicious with a smear of vegan butter or coconut butter.

I used shredded carrot, kale and apple but you could easily just use leftover pulp from making juice, like in this Cinnamon Raisin Juice Pulp Bread recipe.

 

4.0 from 1 reviews
Fruit and Veggie Muffins, Vegan + Gluten-Free
 
Prep time
Cook time
Total time
 
Author:
Recipe type: breakfast
Cuisine: vegan, gluten-free
Serves: 24
Ingredients
  • 1 cup all purpose gluten-free flour
  • ½ cup rolled oats
  • 2 tbs ground flax seeds
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ⅛ tsp salt
  • 2 tbs coconut oil, softened
  • ¾ cup non-dairy milk
  • 1 small banana, mashed
  • 1 tbs maple syrup (add more for sweeter muffins)
  • ⅓ cup shredded carrot
  • ½ apple, diced
  • ½ cup kale, shredded
  • handful of chopped walnuts
Instructions
  1. Preheat oven to 350°. Grease a mini muffin tin or line it with baking cups.
  2. In a large bowl, whisk together flour, oats, ground flax seeds, baking powder, baking soda and salt.
  3. In a small bowl, stir together coconut oil, milk, mashed banana and maple syrup.
  4. Add contents of small bowl to large. Stir until thoroughly combined. Fold in carrot, apple, kale and walnuts.
  5. Bake for 18-20 minutes, until edges are lightly golden. Let cool completely before removing from muffin tin.

 

 

Pin Tweet Share

12 Responses to Fruit and Veggie Mini Muffins, Vegan + Gluten-Free

  1. Ooh, these sound healthy and good! I like to make my breakfast ahead of time and have a lot to use throughout the week, so this recipe sounds perfect for that. I’m not GF–would whole wheat flour work just as well in place of the GF flour or would I want to use a different amount?

  2. Wow this looks amazing! I am not vegan but I do enjoy incorporating vegan food into my diet and I am glad to have found a site that has vegan recipes with simple ingredients that I mostly have on hand! :)

  3. Finally! Am sensitive to gluten and dairy thus gf AND df. AND I juice! So going to use the veggie-fruit pulp to make these muffins. THANKS!!!!

      • I really liked them! Ate two jumbo ones immediately (after cooling, of course). But, I inadvertently left out the baking soda (it was still on my counter when I cleaned up) and was out of maple syrup (I immediately put it on my shop list) so used a molasses-like syrup that my daughter sent from Indiana (Swedish or Norwegian).

        Still have another bag of frozen fruit and veggie pulp so making up another batch when I get my maple syrup.

        I also plan on making a batch with Stevia for my husband.

        Thanks!

  4. I am gf and low histamine, so I used chia egg instead of the banana. They are in the oven right now and smell great, but are not “popping up” out of the pan. I think my batter may have been too dry. What should the consistency of the batter be. Thanks!

  5. I am wondering how to store these? Do they need refrigerated or are they safe in an air-tight container?
    Thanks!

    • The should be safe in an air-tight container for a few days, or for a longer shelf life you can store them in the fridge and toast them before enjoying!

Leave a reply

Rate this recipe:  

Copyright © The Colorful Kitchen | Design by The Nectar Collective