Quick and easy sweet Vegan Zucchini Bread Muffins. Ready in 40 minutes. Soy-free. Under 30 minutes bake time. Perfect for breakfast or snacks. Nutritious and delicious!
Why You’ll Love These Vegan Zucchini Muffins
- Ready in just 40 minutes
- Soy-free and vegan-friendly
- Ideal for breakfast or snacks
- Full of wholesome ingredients like zucchini and walnuts
- Simple to make with just 10 minutes prep time
- Great for kids – sneak some hidden veggies into their day! A good one to prep and freeze on the weekend before the rush of back to school activities.
Ingredients
The great thing about these zucchini muffins is they are affordable and don’t use any particularly unusual ingredients. The only thing you might need to pick up from the health food aisle is some ground flaxseed meal which is used as a binder and also has lots of healthy fats and fiber.
Here’s a quick shopping list of all the ingredients you’ll need:
- All-purpose flour
- Baking powder
- Ground flax
- Salt
- Ground cinnamon
- Ground nutmeg
- Lemon zest (optional)
- Oat milk
- Maple syrup
- Vegetable oil
- Shredded zucchini
- Chopped walnuts or chocolate chips
See the recipe card for quantities.
How to Make Vegan Zucchini Muffins
- Step One: Combine dry ingredients in a bowl.
- Step Two: Mix wet ingredients in another bowl.
- Step Three: Combine wet and dry ingredients.
- Step Four: Fold in shredded zucchini and walnuts or chocolate chips.
- Step Five: Fill muffin tins.
- Step Six: Bake until done.
- Step Seven: Cool before serving and enjoy!
See recipe card for timings and oven temperature.
Storage
These muffins taste best on the day of baking, but also keep well.
They’ll last for 3 days in the refrigerator in an airtight container, or up to 3 months in the freezer. To thaw, transfer muffins to the refrigerator overnight or microwave for a quick thaw before reheating.
I hope you love these wholesome vegan zucchini muffins! They’re so easy you can’t go wrong. If you like them, I’d be SO grateful if you could leave a star rating and review below (scroll right to the bottom) to help share this recipe with more foodies. You can also share your results on Instagram – tag me @glowdiaries___ and I will reshare your post to my stories 🙂
Vegan Zucchini Bread Muffins
Ingredients
- 3 tbsp Ground flax (20g)
- ¾ Cup Oat milk (180ml)
- ½ Cup Maple syrup (120ml)
- 6 tbsp Vegetable oil (90ml)
- 1 tsp vanilla extract
- 2 cup All-purpose flour (240g)
- 1 tbsp Baking powder (12g)
- ½ tsp Salt (3g)
- ½ tsp Ground cinnamon (1g)
- ½ tsp Ground nutmeg (1g)
- 1 tsp Lemon zest (2g) optional
- 8 Oz Shredded zucchini (225g) from 1 large or 2 small, about 2 cups
- 2/3 Cup Chopped walnuts (90g) pistachios, or chocolate chips
Instructions
- Preheat oven to 375°F/190 C. Grease wells of a ½ cup/120ml muffin tin (or line with paper liners).
- In a large bowl, combine the flax and oat milk. Stir and allow to sit for 5 minutes.
- Shred the zucchini and pat to remove excess moisture. No need to squeeze, just blot with paper towels.
- To the flax mixture, add the maple syrup, oil and vanilla extract. Stir until smooth.
- Add the flour, baking powder, salt, cinnamon, nutmeg, and lemon zest. Stir until just mixed. Do not over stir.
- Fold in the shredded zucchini and chopped walnuts.
- Fill the grease muffin tins to 1/4”/6mm below the top.
- Bake for 25-30 minutes until a skewer inserted comes out clean.
- Allow to cool for at least 10 minutes before removing from muffin pan.
- Best if consumed the same day but can be stored in a sealed container in the fridge for 2 days. Reheat in the oven before eating.
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