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Moist Vegan Zucchini Muffins: 10 Amazing Bites

Vegan zucchini muffins
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Enjoy these delicious vegan zucchini muffins, perfect for a healthy breakfast or snack. They’re moist, flavorful, and easy to make, using flax eggs and non-dairy milk as egg and dairy substitutes.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1/4 cup unsweetened applesauce
  • 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about 1 medium zucchini), squeezed dry
  • 1/2 cup unsweetened non-dairy milk (such as almond, soy, or oat milk)
  • Optional: 1/2 cup chopped walnuts or vegan chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line it with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. In a separate medium bowl, whisk together the sugar, vegetable oil, and applesauce until well combined.
  4. Add the flax egg and vanilla extract to the wet ingredients and whisk until smooth.
  5. Stir in the grated zucchini and non-dairy milk until just combined.
  6. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  7. If using, gently fold in the chopped walnuts or vegan chocolate chips.
  8. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  9. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. 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 squeezed dry to prevent soggy muffins.
  • For a sweeter muffin, you can increase the sugar slightly.
  • These muffins store well in an airtight container at room temperature for up to 3 days.

Nutrition

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