Vegan Zucchini Muffins
Sweet vegan zucchini bread muffins that are fluffy, quick, and ready in 40 minutes. Perfect for breakfast or snacks. Soy-free and easy to make!
Servings 12 serves
Calories 237kcal
Ingredients
- 3 tablespoon Ground flaxseed (20g)
- ¾ cup Oat milk (180ml)
- ½ Cuc Maple syrup (120ml or or 156g)
- 6 tablespoon Vegetable oil (90ml or 75g)
- 1 teaspoon vanilla extract (4g)
- 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 shredded; about 2 cups; 225g
- 2/3 Cup Chopped walnuts (90g) pistachios, or chocolate chips
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin pan or line with paper liners.
- In a large mixing bowl, whisk together the ground flaxseed and oat milk. Let sit for 5 minutes to thicken.
- Meanwhile, shred the zucchini and blot with paper towels to remove excess moisture. Do not squeeze dry.
- Add the maple syrup, vegetable oil, and vanilla extract to the flax mixture. Stir until smooth.
- Add the flour, baking powder, salt, cinnamon, nutmeg, and lemon zest (if using). Stir until just combined - do not overmix.
- Fold in the shredded zucchini and chopped walnuts.
- Divide the batter evenly between the muffin cups, filling each about ¼ inch below the top.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for at least 10 minutes before transferring to a wire rack.
Video
Notes
Do not allow mixture to sit once the zucchini is incorporated as the moisture will soak into the batter and make it too wet and heavy.
Nutrition
Calories: 237kcal | Carbohydrates: 29g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Sodium: 214mg | Potassium: 154mg | Fiber: 2g | Sugar: 10g | Vitamin A: 70IU | Vitamin C: 4mg | Calcium: 113mg | Iron: 2mg