Enjoy these moist and delicious vegan zucchini muffins, perfect for breakfast or a snack. This recipe uses simple plant-based ingredients to create a delightful treat.
Author:Mei Sprout
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:12 muffins
Category:Baking
Method:Baking
Cuisine:American
Diet:Vegan
Ingredients
Scale
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cups grated zucchini (about 2 medium zucchinis)
3/4 cup granulated sugar
1/4 cup unsweetened applesauce
1/3 cup vegetable oil
1/4 cup unsweetened non-dairy milk (such as almond or soy)
1 tablespoon flaxseed meal mixed with 3 tablespoons water (flax egg)
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In a separate medium bowl, combine the grated zucchini, sugar, applesauce, vegetable oil, non-dairy milk, flax egg, and vanilla extract. Stir until well combined.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix.
If using, fold in the chopped nuts.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 18-22 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 substitute the non-dairy milk with water if needed.
For a sweeter muffin, you can add 1/4 cup more sugar.
These muffins can be stored in an airtight container at room temperature for up to 3 days.