Description
These vegan zucchini muffins are moist, flavorful, and a perfect way to use up extra zucchini. They are made with plant-based ingredients, making them suitable for those avoiding eggs and dairy.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 tablespoon ground flaxseed meal
- 3 tablespoons warm water
- ½ cup unsweetened non-dairy milk (such as almond or soy milk)
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini), excess water squeezed out
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and salt.
- In a small bowl, combine the ground flaxseed meal and warm water. Let it sit for 5 minutes to thicken, creating a ‘flax egg’.
- To the flax egg, add the non-dairy milk, vegetable oil, and vanilla extract. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients. Stir just until combined. Do not overmix.
- Gently fold in the grated zucchini until evenly distributed.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Squeeze out as much excess water from the grated zucchini as possible to prevent soggy muffins.
- Do not overmix the batter; overmixing can lead to tough muffins.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 18g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg