These easy vegan zucchini muffins are soft, moist, and packed with goodness! Made with fresh zucchini, they are perfect for a snack or breakfast treat.
I love how they make my kitchen smell amazing while baking. Plus, they’re a sneaky way to get some veggies in! A warm muffin with a cup of tea? Yes, please!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your muffins. If you’re looking for a gluten-free option, try using almond flour or a 1:1 gluten-free flour blend.
Zucchini: Freshly grated zucchini keeps the muffins moist. If zucchini isn’t available, you can use grated carrots or apples for a different flavor twist.
Plant-Based Milk: I used almond milk, but you can easily substitute it with soy, oat, or coconut milk based on your preference or allergy concerns.
Sugar: Organic cane sugar provides sweetness, but coconut sugar or maple syrup work great if you’re looking for a less refined option. Just remember to adjust liquid ingredients if using liquid sweeteners.
How Do I Ensure My Muffins Are Moist and Flavorful?
The key to moist muffins is balancing wet and dry ingredients. Grating the zucchini adds extra moisture. Also, avoid over-mixing the batter. Stir just until combined to keep them fluffy!
- Make sure to squeeze out excess water from the grated zucchini if it’s very watery.
- Use a toothpick to test for doneness: it should come out mostly clean with a few crumbs.
- Let them cool slightly in the pan before transferring them to a rack; this helps prevent sogginess.
How to Make Easy Vegan Zucchini Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup organic cane sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
Wet Ingredients:
- 1 cup grated zucchini (about 1 medium zucchini)
- ¼ cup vegetable oil (such as canola or sunflower oil)
- 1 tsp vanilla extract
- ¼ cup unsweetened almond milk (or any plant-based milk)
Optional Add-ins:
- ½ cup chopped walnuts or vegan chocolate chips
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake, so you’re looking at a total time of about 35-40 minutes from start to finish. Perfect for a quick and healthy snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, you can prepare your muffin tin by lining it with paper liners or lightly greasing it with cooking spray or oil.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon. This ensures that all the dry ingredients are well combined and evenly distributed.
3. Combine the Wet Ingredients:
In another bowl, mix together the grated zucchini, vegetable oil, vanilla extract, and almond milk. Stir until everything is blended nicely.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined; it’s okay if there are a few small lumps. Over-mixing can make the muffins tough, so be gentle!
5. Add Optional Ingredients:
If you’re using walnuts or chocolate chips, fold them in at this stage for an added delicious crunch or sweetness.
6. Fill the Muffin Cups:
Spoon the batter into the muffin cups, filling each about ¾ full. This allows room for them to rise while baking.
7. Bake the Muffins:
Place the muffin tin in the oven and bake for 20-25 minutes. You can check if they’re done by inserting a toothpick in the center of a muffin; it should come out clean or with just a few crumbs.
8. Cool Down:
Once baked, take the muffins out of the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Enjoy Your Muffins:
Once cooled, dig in and enjoy your deliciously moist vegan zucchini muffins! They make for a perfect snack or breakfast treat.
Frequently Asked Questions (FAQ)
Can I Substitute All-Purpose Flour with Whole Wheat Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture may be denser. You might also want to add a bit more liquid to the batter to compensate.
How Do I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months. Just thaw and reheat before enjoying!
Can I Use Other Fruits or Vegetables?
Absolutely! You can substitute zucchini with grated carrots, apples, or even mashed bananas. Each will bring a unique flavor to your muffins, so feel free to experiment!
How Can I Make These Muffins Gluten-Free?
To make gluten-free muffins, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Also, check that your baking powder and any add-ins like chocolate chips are gluten-free.
