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Vegan zucchini muffins: 8 delightful easy bites

Vegan zucchini muffins
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These vegan zucchini muffins are moist, tender, and bursting with flavor. They use flax eggs and non-dairy milk for a delicious, plant-based treat that’s perfect for breakfast or a snack.

Ingredients

Scale
  • 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes)
  • 1 cup unsweetened non-dairy milk (almond, soy, or oat)
  • 1/4 cup melted coconut oil or other vegetable oil
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups grated zucchini (about 2 medium zucchinis, excess moisture squeezed out)
  • Optional: 1/2 cup chopped walnuts or vegan chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. Prepare the flax egg by whisking together the flaxseed meal and water in a small bowl. Let it sit for 5 minutes until it thickens.
  3. In a large bowl, whisk together the prepared flax egg, non-dairy milk, melted oil, granulated sugar, brown sugar, and vanilla extract until well combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Gently fold in the grated zucchini and any optional additions like walnuts or chocolate chips.
  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 toothpick 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 to prevent soggy muffins.
  • Do not overmix the batter for the best texture.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

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