Go Back
To make these vegan zucchini muffins, gather the following: - 2 medium zucchinis, grated - 1 cup whole wheat flour - 1 cup almond flour - 1/2 cup brown sugar or coconut sugar - 1/2 cup maple syrup - 1/4 cup unsweetened applesauce - 1/4 cup vegetable oil or melted coconut oil - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon salt - 1/2 cup chopped walnuts or pecans (optional) - 1/2 cup dark chocolate chips (dairy-free) or raisins (optional) You might not have all the ingredients on hand. Here are some easy swaps: - For whole wheat flour, use all-purpose flour. - Almond flour can be replaced with oat flour or more whole wheat flour. - Brown sugar works well, but coconut sugar is a great choice too. - Maple syrup can be swapped with agave syrup or honey if not vegan. - Applesauce can be replaced with mashed banana for added flavor. - Vegetable oil can be switched with melted coconut oil for a richer taste. These substitutions keep your muffins tasty and healthy! Each muffin packs a nutritious punch. Here’s what you get per muffin: - Calories: 150 - Protein: 3g - Fat: 7g - Carbohydrates: 20g - Fiber: 2g - Sugar: 5g These values make the muffins a wholesome snack. Enjoy them guilt-free! You can find the full recipe to guide you through making these delicious treats. Start by washing the zucchinis. Grate two medium zucchinis using a box grater. Squeeze the grated zucchini in a clean cloth or paper towel to remove extra moisture. This step helps keep your muffins from getting soggy. Set the prepared zucchini aside while you mix other ingredients. In a large bowl, add the following dry ingredients: - 1 cup whole wheat flour - 1 cup almond flour - 1/2 cup brown sugar or coconut sugar - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon salt Whisk these ingredients together until they blend well. A good mix ensures even flavor in each muffin. In another bowl, mix these wet ingredients: - 1/2 cup maple syrup - 1/4 cup unsweetened applesauce - 1/4 cup vegetable oil or melted coconut oil Stir these ingredients together until smooth. This mixture adds moisture and sweetness to your muffins. Now, pour the wet mixture into the dry mix. Stir gently with a spatula until just combined. Be careful not to over-mix, as this can make the muffins tough. If you want, fold in optional ingredients like: - 1/2 cup chopped walnuts or pecans - 1/2 cup dark chocolate chips or raisins Next, divide the batter among the muffin cups, filling each about 2/3 full. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes. Check for doneness by inserting a toothpick in the center. If it comes out clean, your muffins are ready! Allow them to cool in the pan for five minutes before transferring them to a wire rack. Enjoy your delicious vegan zucchini muffins! For the full recipe, check the earlier section. To make sure your muffins stay moist, squeeze out excess water from the grated zucchini. This step keeps the batter from getting too wet. You can also add unsweetened applesauce. It brings extra moisture and a touch of sweetness. Use coconut oil instead of vegetable oil for an even richer taste. You can mix in nuts, chocolate chips, or dried fruit for added flavor. Walnuts add crunch, while dark chocolate chips provide sweetness. If you want a bolder taste, add a dash of vanilla extract. You can also try spices like ginger or cardamom for a unique twist. One common mistake is over-mixing the batter. Mix just until combined for light muffins. If you skip the step of removing water from the zucchini, your muffins may turn out soggy. Always taste your batter. If it feels too dry, add a splash of almond milk or extra applesauce. For the full recipe, refer to the previous section. {{image_2}} You can easily make these muffins gluten-free. Use a gluten-free flour blend instead of whole wheat and almond flour. Make sure it has xanthan gum for the right texture. This swap keeps the muffins soft and tasty. Feel free to get creative with mix-ins. You can add: - 1/2 cup chopped nuts like walnuts or pecans - 1/2 cup dairy-free chocolate chips - 1/2 cup dried fruit like raisins or cranberries - 1/2 cup shredded coconut for a sweet twist Each mix-in adds new flavors to your muffins. Choose your favorites! Want something savory? You can turn these into savory muffins. Simply leave out the sugar and spices. Add ingredients like: - 1/2 cup grated cheese, such as vegan cheese - 1/4 cup chopped sun-dried tomatoes - 1/4 cup fresh herbs like basil or parsley These savory muffins make a great snack or side dish. They pair well with soups or salads. Check out the Full Recipe for more ideas! To keep your vegan zucchini muffins fresh, store them in an airtight container. This helps lock in moisture and flavor. You can keep them at room temperature for about three days. If you want them to last longer, put them in the fridge. They should stay good for up to a week. Freezing is a great option if you want to save some muffins for later. Allow the muffins to cool completely first. Then, wrap each muffin tightly in plastic wrap or foil. Place the wrapped muffins in a freezer bag. They can stay frozen for up to three months. When you're ready to eat, just thaw them in the fridge overnight. To enjoy your muffins warm, you can reheat them easily. Preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and heat for about 10 minutes. You can also use the microwave. Heat each muffin for about 20-30 seconds, but keep an eye on it to avoid getting it too hot. Enjoy your muffins warmed up for a delicious treat! For more details on making these tasty muffins, check out the Full Recipe. Yes, you can use different flours. Try oat flour or all-purpose flour instead. Each flour gives a unique texture. Oat flour adds a nuttier taste, while all-purpose flour keeps it light. Just remember, the amount may change slightly. Start with the same amount and adjust if needed. To check if your muffins are ready, insert a toothpick in the center. If it comes out clean, they are done. The tops should look golden brown. You can also lightly press the tops; they should spring back. If they sink, they need more time. Absolutely! You can make the batter the night before. Store it in the fridge to keep it fresh. Just remember to stir it again before baking. You can also bake the muffins and store them. They stay good for up to a week in an airtight container. Enjoy them as a quick snack or breakfast! For the full recipe, check out the detailed instructions above. We covered the key parts of making tasty zucchini muffins. You learned about ingredients, easy steps, and useful tips. You also discovered variations to suit your diet and how to store them fresh. Remember, good muffins are not just about taste but also about texture and storage. Keep these ideas in mind as you bake. Enjoy every bite and share your muffins with others! Happy baking!

Vegan Zucchini Muffins

Indulge in the deliciousness of sweet savory zucchini muffins, a perfect treat for any time of day! These muffins are not only easy to make but are also a healthy option packed with flavor. With wholesome ingredients like zucchini, whole wheat flour, and optional chocolate chips, they're a delightful way to sneak in some veggies. Click through to explore the full recipe and start baking these yummy muffins today!
Print Recipe Pin Recipe

Ingredients
  

2 medium zucchinis, grated

1 cup whole wheat flour

1 cup almond flour

1/2 cup brown sugar or coconut sugar

1/2 cup maple syrup

1/4 cup unsweetened applesauce

1/4 cup vegetable oil or melted coconut oil

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1/2 cup dark chocolate chips (dairy-free) or raisins (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

    In a large mixing bowl, combine the grated zucchini (squeezed to remove excess moisture), whole wheat flour, almond flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk until fully combined.

      In a separate bowl, mix together the maple syrup, applesauce, and oil until smooth.

        Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Be careful not to over-mix.

          Fold in the walnuts and dark chocolate chips or raisins, if using.

            Divide the batter evenly among the muffin cups, filling each about 2/3 full.

              Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

                Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

                    - Presentation Tips: Serve the muffins warm with a sprinkle of powdered sugar on top or a drizzle of almond butter for an extra treat. They can be stored in an airtight container for up to a week or frozen for later enjoyment!