Easy Vegan Zucchini Muffins

5 from 46 votes

These Vegan Zucchini Muffins are fluffy, tender, moist, and loaded with the hidden nutrients of zucchini – A simple 2-bowl, 8-ingredient recipe with gluten-free options.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Snack

Cuisine: American

Diet: Vegan

Servings: muffins

Calories: 1994kcal

Author: Toni Okamoto

Equipment

Ingredients

1 tablespoon of ground flaxseeds
2 ½ tablespoons of warm water
1 ½ cups of all purpose flour
¾ cups of granulated sugar
½ teaspoon of salt
2 teaspoons of baking powder
⅓ cup of vegetable oil
⅓ cup of plant-based milk
1 ½ teaspoons of vanilla extract
1 cup of grated zucchini

Instructions

Preheat the oven to 400 degrees F. Line tin with liners.
In a small bowl, thoroughly mix together the ground flaxseeds and warm water for 5 minutes. Set aside.
In a large bowl, combine the flour, sugar, salt, and baking powder and mix well. Form a well in the flour mixture and add the vegetable oil, flax meal mixture, plant-based milk, vanilla extract, and grated zucchini. Gently mix together.
Fill your cupcake tin with batter (filled to the top).
Bake for 30 to 35 minutes or until the muffins are golden on top and a toothpick comes out of the center of the muffin clean.

Video

Notes

To save time: A grating disk will shred the zucchini in seconds.

To avoid dense muffins: Measure the flour properly by spooning it into your measuring cup and using the back of a knife to level it. Also, avoid over-mixing the batter.

Don’t squeeze the zucchini: We want all the liquid in it to add moisture to these easy vegan zucchini muffins.

Nutrition