Print

Amazing Vegan Zucchini Muffins: 1 Secret Tip

Vegan zucchini muffins
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy these delicious vegan zucchini muffins, perfect for a healthy breakfast or snack. They are moist, flavorful, and easy to make using simple plant-based ingredients. This recipe uses flax eggs and non-dairy milk for a tender crumb without any eggs or dairy.

Ingredients

Scale
  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup unsweetened applesauce
  • ½ cup granulated sugar
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about 1 medium zucchini), excess moisture squeezed out
  • ½ cup non-dairy milk (such as almond, soy, or oat milk)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a small bowl, whisk together the ground flaxseed and water. Let it sit for 5-10 minutes until it thickens into a gel-like consistency, resembling an egg. This is your flax egg.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  4. In a separate medium bowl, whisk together the flax egg, applesauce, granulated sugar, vegetable oil, and vanilla extract until well combined.
  5. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  6. Gently fold in the grated zucchini and the non-dairy milk until evenly distributed throughout the batter.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure you squeeze out as much excess moisture as possible from the grated zucchini to prevent soggy muffins.
  • You can add ½ cup of chopped nuts or vegan chocolate chips to the batter for extra texture and flavor.
  • These muffins freeze well. Once completely cooled, store them in an airtight container or freezer bag for up to 3 months.
  • For a slightly sweeter muffin, you can increase the sugar to ⅔ cup.

Nutrition

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