Our Vegan Zucchini Muffins are packed with wholesome ingredients and bursting with flavor, these treats are a must-try. Have them for breakfast or for a yummy snack.
Ingredients
1-3/4 Cups All-Purpose Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1/4 tsp Salt
1-1/2 cups Grated Zucchini (about 2 medium zucchinis)
1/2 cup Coconut Sugar (or brown sugar)
1/3 cup Neutral Oil (like vegetable or melted coconut oil)
1/3 cup Unsweetened Applesauce
1 tsp Vanilla Extract
1/2 cup Unsweetened Almond Milk (or other plant-based milk)
1/2 cup Raisins or Walnuts (optional)
Instructions
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it with oil.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Place the grated zucchini in a clean kitchen towel and twist until all the liquid is removed from the zucchini. You want it to be dry before adding to the batter so your loaf wont be soggy. So get as much of the moisture out as possible.
In a separate bowl, combine the grated zucchini, coconut sugar, oil, applesauce, vanilla extract, and almond milk.
Slowly fold the dry ingredients into the wet ingredients, mixing until just combined. Don’t over-mix to keep the muffins light and fluffy.
If desired, fold in the raisins or walnuts.
Spoon the batter into the muffin tin, filling each cup about ¾ full.
Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Let the muffins cool for 5-10 minutes in the tin before transferring to a wire rack to cool completely.
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