Healthy Vegan Zucchini Muffins
I always do my shopping at Trader Joe’s, and whenever I pick up Zucchini for a recipe, I usually only need one or two. However, at Trader Joe’s the zucchini package comes with three so i’m always leftover with one. In the past, I would steam it, then freeze it and add it to smoothies, but this time I decided to take the road less traveled and bake them into muffins.
Much like the banana bread, these healthy zucchini muffins are insanely good and also very easy to make! Also, they are sure to be loved by all. My boyfriend couldn’t get enough of them! What’s not to like – they are naturally sweetened, super moist and full of flavor!
Ingredients in Healthy Vegan Zucchini Muffins
These Healthy Zucchini Muffins are the perfect breakfast treat to make if you have any leftover banana + zucchini from the week. For this recipe, I use very simple ingredients, all of which i’m sure most of us already have in our pantry/fridge right now.
- oat flour
- baking powder
- ground flax
- almond milk
- apple sauce
- chocolate chips
- chopped walnuts
Kitchen tools needed to make vegan muffins
I always create my recipes with simplicity in mind. You won’t need a fancy mixer to make this recipe, however I would suggest having a food processor for easy grating of the zucchini. If you don’t have one, no problem! You can grate the zucchini by hand with a cheese grater.
- two mixing bowls
- food processor or cheese grater
- measuring cups
- fork or potato masher
- muffin tin
- liners or non-stick spray
- mesh strainer, paper towels, or clean kitchen towel
A tip about baking with zucchini
Whenever working with shredded zucchini for a recipe. It’s always great to note that zucchinis can hole a ton of moisture. In a effort to not have a soggy muffin, it’s important to squeeze out any excess liquid from the zucchini before placing them in your baked good.
You can easily do this by adding the zucchini to a mesh strainer or if you don’t have that, you can use paper towels or a clean kitchen towel. All three of these will work just as good!
How to make healthy vegan zucchini muffins
Making these zucchini muffins is simple and stress free!
To start, preheat the oven to 350F and prepare your muffin tin by lining it with cupcake liners or spraying the inside of the cavities with non-stick spray.
In one of the mixing bowls, combine oat flour, baking powder, cinnamon, salt, and ground flax. Mix with a whisk until ingredients are well incorporated. Set aside.
Now, in the other mixing bowl, add in banana and then mash it with either a fork or potato masher. Add in the almond milk, vanilla, apple sauce, and shredded zucchini. Mix well.
Pour dry ingredients into wet and mix with a spatula until ingredients are well combined. Add in dark chocolate chips and chopped walnuts. You can add pecans to a blender and pulse a few times to ground them/chop them up. Or you can chop them with a knife.
Fold in the dark chocolate chips and chopped walnuts and mix until ingredients are well combined.
Pour batter into prepared muffin tin and bake at 350F for 25-30 minutes or until a toothpick inserted in the center comes out clean and the tops are golden brown and hard to the touch.
Optional add in’s
Chopped walnuts and dark chocolate chips are totally optional. You can add in any toppings that you desire. Here are a few to name:
- milk chocolate chips
- shredded carrots instead of zucchini
A few other recipes to try
If you like zucchini muffins, I would also suggest trying a few similar recipes below.