Print

The 2 Best Vegan Zucchini Muffins

Vegan zucchini muffins
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy these moist and delicious vegan zucchini muffins, perfect for a healthy breakfast or snack. This recipe uses simple plant-based swaps for a delightful treat.

Ingredients

Scale
  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • ⅓ cup vegetable oil
  • ½ cup unsweetened non-dairy milk
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about 1 medium zucchini)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
  2. In a small bowl, whisk together the ground flaxseed and water. Let it sit for 5-10 minutes to thicken into a flax egg.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. In a separate medium bowl, whisk together the sugar, vegetable oil, non-dairy milk, vanilla extract, and the prepared flax egg until well combined.
  5. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  6. Gently fold in the grated zucchini.
  7. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your zucchini is well-drained after grating to prevent soggy muffins.
  • You can add ½ cup of chopped nuts or vegan chocolate chips for extra flavor and texture.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://savorsensations.com/vegan-zucchini-muffins/