Vegan Zucchini Muffins

5 from 1 vote

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

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: vegan zucchini muffins

Servings: muffins

Author: Erin Alvarez

Ingredients

1/2 cup coconut oil melted and cooled to room temperature
1/4 cup almond milk or dairy-free milk of choice
1/4 cup applesauce
2 tsp vanilla extract
2 tsp apple cider vinegar
2 cups all purpose flour
1/2 cup cane sugar
1/2 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1 1/4 tsp cinnamon
1/4 tsp nutmeg
1 cup zucchini shredded
3/4 cup walnuts chopped

US Customary - Metric

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