Description
Enjoy these moist and delicious vegan zucchini muffins, perfect for breakfast or a healthy snack. This recipe uses simple plant-based ingredients to create a delightful treat without eggs or dairy.
Ingredients
Scale
- 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes)
- 1 cup unsweetened non-dairy milk (almond, soy, or oat)
- 1/3 cup melted coconut oil or other neutral vegetable oil
- 1/2 cup granulated sugar or maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 1/2 cups grated zucchini (about 2 medium zucchinis, ends removed, not peeled)
- Optional: 1/2 cup chopped walnuts or vegan chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- Prepare the flax egg by mixing ground flaxseed and water in a small bowl. Let it sit for at least 5 minutes to thicken.
- In a large bowl, whisk together the flax egg, non-dairy milk, melted coconut oil, sugar or maple syrup, and vanilla extract until well combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the grated zucchini until evenly distributed. If using, add the chopped walnuts or chocolate chips and fold them in.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 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 squeeze out excess moisture using a clean kitchen towel or paper towels.
- Feel free to add other spices like ginger or cardamom for extra flavor.
- These muffins store well in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approximately 200-250 calories (will vary based on ingredients used)
- Sugar: Approximately 15-20g
- Sodium: Approximately 150-200mg
- Fat: Approximately 10-15g
- Saturated Fat: Approximately 5-8g
- Unsaturated Fat: Approximately 5-7g
- Trans Fat: 0g
- Carbohydrates: Approximately 30-35g
- Fiber: Approximately 3-5g
- Protein: Approximately 3-5g
- Cholesterol: 0mg