Vegan Zucchini Muffins
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Why You’ll Love This Recipe
- Vegan Zucchini Muffins are jam packed and loaded with shredded zucchini.
- A great way to add in those hidden veggies.
- You don’t taste the zucchini AT ALL.
- This recipe is made in one bowl and comes together in less than 30 minutes.
- A great meal prep recipe for the whole week.
- These muffins make a great grab-and-go breakfast option.
- They taste amazing at room temperature or pop them in the microwave for a few minutes to warm them up!
- As written this recipe is vegan, plant-based, dairy free and gluten free.
- Check out my gluten free zucchini bread for another great option!
Ingredients And Substitutions
These are the main ingredients and substitutions for Vegan Zucchini Muffins. Scroll down to the recipe card for a full list of ingredients and instructions.
The base of these muffins are made with oat flour which is just blended oats. You can sub for all purpose flour or whole wheat flour, but then these won’t be gluten free. Alternatively, you can use a gluten free flour blend like bob’s red mill or King arthurs.
Baking powder will help these muffins rise during baking time, giving them a fluffy texture.
Cinnamon add a ton of natural flavor.
A touch of salt helps balance out all the flavors.
Ground flax is a great source of fiber and helps add to the overall texture of these muffins.
There is no added sugar in these muffins, but instead they are sweetened with banana and apple sauce.
To keep these muffins vegan, use a dairy free milk such as oat milk, almond milk, cashew milk, etc!
Vanilla extract adds a ton of flavor to any baked good.
Use fresh, shredded zucchini instead of frozen zucchini for best results. Frozen will still work, however, they will need to be thawed first and then squeezed to remove any excess water.
Vegan Chocolate chips tastes amazing in these muffins and really help to disguise those shredded zucchini pieces.
I love to add in walnuts for a crunch factor and healthy fats for nutritional value, however you can either leave them out or swap for your favorite nut instead.
How To Make
ONE: In a large mixing bowl, add in banana and then mash it with either a fork or potato masher. Then, add in the apple sauce, almond milk, and vanilla, Add in the shredded and then squeezed zucchini. Mix well.
TWO: Next, fold in the oat flour, ground flax, salt, baking powder and cinnamon. Mix well.
THREE: Fold in the vegan chocolate chips and walnuts last.
FOUR: Then, add batter to prepared muffin tins, top with more chocolate chips if desired and bake at 350F for 25-30 minutes. Allow to cool slightly, and enjoy!
Tips And Tricks
The quickest and fastest way to shred zucchini is in a food processor, it takes 5 seconds. Otherwise, you can use a cheese grater!
Use a fork to mash the banana down until there are little to no chunks left.
Zucchini retains a lot of water, so it’s important to drain as much as as possible. Add the shredded zucchini to a clean paper towel and squeeze until there is little to no juice left.
Use a large cookie scoop to quickly and easily add batter to the prepared muffin tins.
Make your own oat flour by blending oats in a blender for 30-60 seconds.
A tip about baking with zucchini
Whenever working with shredded zucchini for a recipe. It’s always great to note that zucchinis can hold a ton of moisture. In an 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 Serve And Store
Serve these Vegan Zucchini Muffins once they are cool enough to handle, or serve at room temperature.
Store leftovers in an airtight container in the fridge and enjoy within 5-7 days. Pop them in the microwave for 10-15 seconds to reheat and enjoy.
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
Taste And Texture
These Vegan Zucchini muffins are filled with zucchini, but you’d never believe it! They are soft, tender and incredibly chewy.
Frequently Asked Questions
Yes, you can sub for all purpose flour or whole wheat flour, but then these won’t be gluten free. Alternatively, you can use a gluten free flour blend like bob’s red mill or King arthurs.
Yes, it’s recommended. Skipping this step will result in a soggy, overly moist muffin.
Yes! These definitely are. There is no added sugar, they are loaded with veggies and healthy fats + fiber. A great way to start the day!
These muffins were wonderful! They taste amazing and were easy to whip up in one bowl. I will definitely be making these again!!
Hi Ainsely! amazing, so happy to hear you enjoyed them!! xx
Made these the other day and I’m pretty sure my boyfriend could eat all 10 in one sitting. I refrigerated them and they went perfect with my coffee the next morning ?? ?