Introducing Vegan Zucchini Muffins—the ultimate healthy treat! These muffins are incredibly moist, naturally sweetened without any added sugar, and loaded with shredded zucchini, walnuts, and dark chocolate chips. Plus, they’re made with oat flour and packed with fiber from ground flaxseed.
Why You’ll Love This Recipe:
- Vegan Zucchini Muffins are chock-full of shredded zucchini, a sneaky way to sneak in some veggies.
- You won’t even taste the zucchini at all!
- This recipe is a breeze to make, requiring just one bowl and less than 30 minutes of your time.
- Perfect for meal prep, ensuring you have a delicious breakfast option ready for the entire week.
- These muffins are ideal for grab-and-go mornings, whether enjoyed at room temperature or warmed up in the microwave.
- As written, this recipe is suitable for vegans, plant-based eaters, dairy-free enthusiasts, and those following a gluten-free diet.
Helpful Tips and Tricks:
- Use a food processor or cheese grater for quick and easy shredding of zucchini.
- Mash the banana thoroughly with a fork to eliminate any large chunks.
- To prevent soggy muffins, be sure to squeeze out excess liquid from the shredded zucchini using a clean dish towel or paper towel.
- Employ a large cookie scoop for effortless batter distribution into muffin tins.
- If oat flour is unavailable, you can easily make your own by blending oats in a blender until fine.
Frequently Asked Questions:
- Can I use a different flour instead of oat flour?
Yes, all-purpose flour or whole wheat flour can be substituted, but note that the muffins won’t be gluten-free. Alternatively, you can use a gluten-free flour blend. - Do I have to squeeze out the zucchini juice? What happens if I don’t?
It’s highly recommended to squeeze out the excess liquid to avoid overly moist muffins. - Are these muffins healthy?
Absolutely! They’re free from added sugar, packed with veggies, healthy fats, and fiber—a perfect start to your day!
Vegan Zucchini Muffins
Servings 18
Ingredients
- 2 cups oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup ground flax
- 1/2 cup mashed banana about 1 large banana
- 1 1/2 cups almond milk or any other milk or nut milk alternative
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini squeezed to remove excess liquid (about 1 large zucchini)
- 1/4 cup applesauce
- 3/4 cup dark chocolate chips
- 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350°F and prepare a muffin tin by lining it with cupcake liners or coating the cavities with non-stick spray.
- Shred the zucchini using a food processor or cheese grater, then squeeze out the excess liquid using a clean towel. Set aside.
- In a large mixing bowl, mash the banana and applesauce together until smooth.
- Add almond milk, vanilla extract, and squeezed shredded zucchini to the bowl, and mix well.
- Incorporate oat flour, baking powder, cinnamon, salt, and ground flax into the wet mixture, and whisk until fully combined. Set aside.
- Fold in dark chocolate chips and chopped walnuts until evenly distributed throughout the batter.
- Pour the batter into the prepared muffin tin, filling each cavity almost to the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Once baked, remove the muffins from the oven and allow them to cool before serving.
Notes
- For quick shredding, use a food processor or cheese grater for the zucchini.
- Ensure thorough mashing of the banana to avoid large chunks.
- Squeeze out excess liquid from the shredded zucchini to prevent soggy muffins.
- Use a large cookie scoop for easy batter distribution.
- Make your own oat flour by blending oats in a blender until fine.