Vegan Zucchini Muffins
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 18 1x
- Category: Breakfast
Ingredients
Scale
- 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.
