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Vegan Zucchini Muffins

4.50 from 2 ratings
Hannah Kling
Vegan Zucchini Muffins might just be my favorite muffins ever. They’re soft, naturally sweetened with banana and applesauce, and packed with shredded zucchini, walnuts, and melty dark chocolate chips. Made with oat flour and ground flax, they’ve got the perfect balance of cozy flavor and satisfying texture in every bite.
Prep Time 15 minutes
Cook Time 30 minutes
Servings 18 muffins

Ingredients  

  • 2 cups oat flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup ground flax
  • 1/2 cup mash banana (about 1 large banana)
  • 1 + 1/2 cups almond milk (may sub any other milk or nut milk alternative)
  • 1 tsp vanilla extract
  • 1 cup of shredded zucchini (squeezed to remove any liquid (about 1 large zucchini))
  • 1/4 cup apple sauce
  • 3/4 cup dark chocolate chips
  • 1/2 cup chopped walnuts

Instructions

  • Preheat 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 a food processor or using a cheese grater, shred the zucchini and then add it to a clean dish towel or paper towel and squeeze out all the excess liquid. Set aside.
  • Next, in a large mixing bowl, add in the banana and apple sauce and mash with a fork until there are little to no chunks of the banana left.
  • Add in the almond milk, vanilla extract and squeezed shredded zucchini next, mix well.
  • Then, add in the oat flour, baking powder, cinnamon, salt, and ground flax. Mix with a whisk until ingredients are well incorporated. Set aside.
  • Fold in the dark chocolate chips and chopped walnuts and mix until ingredients are well combined.
  • Pour batter into prepared muffin tin and bake 25-30 minutes or until a toothpick inserted in the center comes out clean and the tops are golden brown and firm to the touch.
  • Remove muffins from the oven and allow to cool. Enjoy!

Notes

  • 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.
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