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zucchini walnut muffins on a table
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5 from 1 vote

Vegan Zucchini Muffins

Sneak some extra veggies into your diet with these Vegan Zucchini Muffins! They’re perfectly soft and moist, and made with easy-to-find, good-for-you ingredients.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: vegan zucchini muffins
Servings: 14 muffins
Calories: 235kcal
Author: Erin

Ingredients

Instructions

  • Preheat oven to 350°. Melt the coconut oil, then set it aside and allow it to come to room temperature before using.
  • Next, stir the milk, applesauce, vanilla, and apple cider vinegar together in a large mixing bowl, then add the cooled coconut oil.
  • In a separate bowl, stir the flour, cane sugar, brown sugar, baking powder, baking soda, cinnamon, and nutmeg together. Then, pour the dry ingredients into the wet and use a rubber spatula to fold them together. Last, stir in the zucchini and walnuts. NOTE: There's no need to squeeze the moisture out of the zucchini -- you can just shred it directly into the bowl.
  • Grease a muffin tin with nonstick spray, then divide the batter evenly.
  • Bake the muffins for 20-25 minutes, or until a toothpick comes out clean. Leave the muffins in the tin for 5 minutes, then carefully remove them and transfer to a cooling rack. Enjoy!

Notes

*Calories are per muffin and are an estimation; recipe makes 12-16 muffins
*Add-ins: Feel free to omit the walnuts and use chocolate chips, pumpkin seeds, pecans, or dried cranberries instead! 
*Storage: store muffins in a sealed container at room temperature for up to 5 days; or, wrap them individually and freeze for up to 3 months

Nutrition

Calories: 235kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 79mg | Potassium: 86mg | Fiber: 1g | Sugar: 16g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg