Vegan Zucchini Muffins
These quick and easy vegan muffins are made with just zucchini and shelf-stable pantry ingredients. They also take just 10 minutes to prep!
Equipment
- 12 Muffin Liners
- Disher optional, but useful
Ingredients
- 2 Flax Eggs 2 tablespoons of flaxseed or flax meal + 6 tablespoons (¼ cup + 2 tablespoons) water
- ½ Cup Neutral Oil avocado, canola, grapeseed, etc
- 1 teaspoon Vanilla Extract or vanilla paste or powder
- ⅝ Cup Granulated Sugar ½ cup + 2 tablespoons; (125 grams)
- ¼ Cup Brown Sugar (55 grams)
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Cinnamon
- 1 tsp Ground Cardamom
- 1 teaspoon Ground Ginger
- ¾ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- 1 ½ Cup Whole Wheat Pastry Flour (180 grams); or ¾ cup each whole wheat flour and AP flour
- ½ Cup Rolled Oats (45 grams); or quick oats
- 1 ¾ Cup Shredded Zucchini ~½ lb. or 1 medium zucchini
- ½ Cup Walnuts or Pecans optional
Topping
- 2 tablespoon Rolled Oats
- 2 tablespoon Turbinado Sugar (Sugar in the Raw) or Swedish pearl sugar, sanding sugar
Instructions
- Line a muffin tin with muffin liners and spray with nonstick spray. Preheat the oven to 425ºF. Make flax eggs by whisking the flaxseed or flaxmeal and water together. Set aside to thicken for about 5-10 minutes while you measure out your remaining ingredients.2 Flax Eggs
- Whisk oil, sugar, brown sugar, vanilla and flax eggs together in a large mixing bowl.½ Cup Neutral Oil, 1 tsp Vanilla Extract, ⅝ Cup Granulated Sugar, ¼ Cup Brown Sugar , 2 Flax Eggs
- Mix in the salt, seasonings, and leaveners until well-combined with the wet ingredients.1 tsp Kosher Salt, 1 tsp Ground Cinnamon, 1 tsp Ground Cardamom, 1 tsp Ground Ginger, ¾ tsp Baking Soda, ¼ tsp Baking Powder
- Add the flour and rolled oats, mixing until there are still pockets of dry ingredients visible. The mixture will look dry and craggy.1 ½ Cup Whole Wheat Pastry Flour, ½ Cup Rolled Oats
- Add the zucchini and nuts, stirring until uniform and the batter is moistened throughout (no pockets of dry visible).1 ¾ Cup Shredded Zucchini, ½ Cup Walnuts or Pecans
- Divvy the batter between 12 muffin cups; each should be about ⅔ full. Make sure to spray the paper liners with non-stick spray for the best results.
- Sprinkle the topping ingredients (oats and sugar) evenly over the muffin tops.2 Tbsp Rolled Oats, 2 Tbsp Turbinado Sugar (Sugar in the Raw)
- Bake at 425ºF for 5 minutes, then open the door a crack, just briefly to reduce the trapped heat, and reduce the baking temperature to 375ºF. Continue baking at 375ºF for another 18-22 minutes, or until the tops are golden brown and a toothpick comes out clean. Cool in the pan for 5-10 minutes, then transfer to a wire rack to continue cooling.
Notes
Nutrition facts are based on 12 muffins, including walnuts. If you use a jumbo muffin tin or mini muffin tin, multiply the amounts by 12 and divide by the total number of pieces.
Note: Gram measurements in the "notes" column DO NOT update if you use the toggle switch to double or triple the recipe.
Storage Instructions:
- Once your muffins are completely cooled, transfer any leftover muffins to an airtight container.
- You can keep them at room temperature for up to 2–3 days.
- Want to store them longer? These freeze beautifully. Just wrap each muffin in plastic wrap, pop them into a freezer bag, and stash them in the freezer for up to 3 months.
- When you're ready to enjoy one, let it thaw at room temp or warm it gently in the toaster oven for that fresh-baked feel.
Nutrition
Calories: 262kcalCarbohydrates: 33gProtein: 4gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 0.04gSodium: 275mgPotassium: 165mgFiber: 3gSugar: 18gVitamin A: 39IUVitamin C: 3mgCalcium: 31mgIron: 1mg
Tried this recipe?Let us know how it was!