Vegan Zucchini Muffins

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Vegan Zucchini Muffins

Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast
Servings 18


  • 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


  • 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.


  • 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.

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