Scrumptious, moist, flavour bombs! Yes, that’s what you’re getting with these vegan zucchini muffins. As an added bonus, they’re packed with protein, loaded with nutrients and make an absolute perfect breakfast, dessert or pick me up snack.
This recipe was originally published in June 2018. It has been updated for content and photos.
Hence, these healthy vegan zucchini muffins.
And if you’ve never baked with zucchini before, now you’re probably wondering, what on earth this green vegetable is doing in your sweets?
But, it’s pretty amazing what this nutrient dense veggie is capable of in baked goods! They provide tons of moisture, but are almost undetectable in the final product!
Okay, yes, you will see little green ribbons of zucchini, but I promise, even if you hate zucchini, you will NOT taste them.
It keeps these muffins incredibly moist and delicious, yet wholesome at the same time!
What makes these muffins healthy?
Now, this always depends on what you’re comparing to, but these muffins are definitely healthier than most muffins out there. In fact, they’re even healthier than your typical zucchini muffin.
- Of course, the zucchini part! Adding veggies into your muffins (especially ones you can’t taste) can only be a good thing right?
- Oat flour replaces all purpose flour that muffins are typically made using. So these vegan zucchini muffins are made using whole grains, but I bet you won’t notice the difference! As an added bonus, this makes the zucchini muffins gluten free, so if you are avoiding gluten, this recipe will work well for you! Of course, make sure to use certified gluten free oat flour if needed!
- The addition of flax seeds and the optional nuts add protein and even more nutrients to these already healthy zucchini muffins.
- There is no oil used at all here. Instead, unsweetened applesauce takes its place which is heart healthy and free from saturated fat.
- Rather then use refined sugar to sweeten these muffins, I’m using pure maple syrup, and just a small amount!
How to make vegan zucchini muffins
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Start by gathering your ingredients.
Combine the dry ingredients in a mixing bowl. Then grate your zucchini and add it to another mixing bowl, along with all remaining wet ingredients. (photos 1-2)
Mix each bowl well (separately) and then add the dry to the wet and mix until just combined. Do not over mix. (photos 3-4)
Let the batter rest for 10 minutes and then divide the mixture between your 12 muffin tins. (photo 5)
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. (photo 6)
Let your zucchini muffins rest for at least 10 minutes to complete setting and slightly cool. Then transfer them to a cooling rack to continue cooling, and enjoy!
How long do they keep?
Like most muffins, these taste best the same day they’re made, BUT still taste great on days 2-3.
Store your vegan zucchini muffins at room temperature for up to 3 days, covered in plastic wrap or in a sealed container.
To keep a little longer, refrigerate for up to 1 week.
You may also freeze your muffins for up to 2 months. Make sure to fully cool them to room temperature and then freeze right away (same day they’re made) to lock in the freshness.
- If you’re allergic to nuts (or simply don’t want to use them) you can omit them without affecting the recipe. Or you may replace them with chocolate chips for extra sweetness.
- To make it soy free, replace the soy milk with almond or cashew milk.
- Do not over mix your batter as this can result in a gummy texture. Just mix the wet and dry until no floury bits remain, but a few lumps are perfectly fine!
- Make sure to let the batter rest for 10 minutes before spooning into your muffin pan and baking. This extra time allows the zucchini to release moisture into your batter and it also gives the oat flour a chance to absorb some of that moisture, resulting in fluffy, moist and delicious vegan zucchini muffins.
- Give the batter a quick mix after the 10 minute rest and then spoon the mixture in to your muffin tins.
- You may grate the zucchini using a box grater or food processor, either way is fine.
- If your muffin pan is old (well loved) make sure to spray or grease the tins so they don’t stick to the pan. I made these muffins both, with greasing and without, using a new-ish (about 4-5 years old) nonstick pan with no sticking issues. They both easily popped out of the tray after the 10 minute rest period.
- Do not remove your zucchini muffins from the pan for at least 10 minutes after removing from the oven. They need this extra time to slightly cool and fully set, otherwise they may break apart when you lift them out. After the 10 minutes, transfer to a wire cooling rack to continue cooling.
More delicious, healthier muffin recipes!
- Healthy Banana Carrot Muffins
- Vegan Raspberry Muffins
- Spinach Banana Muffins
- Mini Quinoa Sweet Potato Muffins
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
- 2 cups oat flour gluten free if preferred
- 1/4 cup flax seeds whole or ground*
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp sea salt
- 1/2 cup chopped pecans or walnuts optional
- Preheat the oven to 350 degrees F and grease or spray a muffin tray.**(see notes)
- Add the dry ingredients to a bowl and mix to combine. Then squeeze out excess moisture from your zucchini and add it another bowl with the remaining wet ingredients and mix well.
- Pour the dry ingredients into the bowl of wet and mix until there are no floury bits, without over mixing. Let the batter rest for 10 minutes, it will thicken slightly, and then give it a quick stir before dividing between your muffin cups.
- Distribute the batter between your 12 muffin cups and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool for 10 minutes in the pan, before removing them and cooling on a wire rack.
You may omit the nuts or sub them for chocolate chips or dried fruit for extra sweetness, if preferred. For soy free, sub the soy milk with almond or cashew milk. Do not over mix your batter as this can result in a gummy texture. Just mix the wet and dry until no floury bits remain, but a few lumps are perfectly fine! Make sure to let the batter rest for 10 minutes before spooning into your muffin pan and baking for moist, fluffier muffins. Give it a quick stir after the 10 minutes and then divide and bake. You may grate the zucchini using a box grater or food processor, either is fine. Muffins keep covered at room temperature for up to 3 days, refrigerated for up to 1 week and frozen for up to 2 months.