Print

Amazing vegan zucchini muffins: 1 fail-proof recipe

Vegan zucchini muffins
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make delicious vegan zucchini muffins with this easy recipe. We’ll show you how to substitute eggs and dairy with plant-based ingredients for a moist and flavorful treat.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/4 cups granulated sugar
  • 1/2 cup vegetable oil
  • 1/4 cup unsweetened applesauce
  • 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes)
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about one medium zucchini)
  • 1/2 cup non-dairy milk (such as almond, soy, or oat milk)
  • 1/4 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin, or line it with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. In a separate medium bowl, whisk together the sugar, vegetable oil, applesauce, and flax egg until well combined. Stir in the vanilla extract.
  4. Add the grated zucchini and non-dairy milk to the wet ingredients and mix until just combined.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  6. If using, gently fold in the chopped nuts.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 20-25 minutes, or until a wooden skewer 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 vegan chocolate chips or blueberries for extra flavor.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days.

Nutrition

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