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Melt Hearts with 1 Amazing Vegan Zucchini Muffins

Vegan zucchini muffins
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Enjoy these moist and delicious vegan zucchini muffins, perfect for a healthy breakfast or snack. This recipe uses flax eggs and non-dairy milk for a plant-based treat.

Ingredients

Scale
  • 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes)
  • 1 cup unsweetened non-dairy milk (almond, soy, or oat)
  • 1/3 cup melted coconut oil or other neutral oil
  • 1/2 cup maple syrup or agave nectar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 1/2 cups grated zucchini (about 2 medium zucchini), excess moisture squeezed out
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flax egg, non-dairy milk, melted oil, maple syrup, and vanilla extract until well combined.
  3. In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
  5. Gently fold in the grated zucchini and any optional nuts.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results, squeeze as much moisture as possible from the grated zucchini.
  • You can substitute whole wheat flour for half of the all-purpose flour for added fiber.
  • Add a sprinkle of cinnamon sugar on top before baking for extra sweetness.

Nutrition

Find it online: https://whiskdaily.com/vegan-zucchini-muffins/