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Zucchini muffins in a 12-tin with brightly colored liners

Vegan Zucchini Muffins

These beautiful muffins contain so many nutrients and they taste delicious!
4 from 18 votes
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Course: Breakfast, Snack
Cuisine: Americana
Keyword: healthy breakfast, muffins, zucchini
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6
Calories: 278kcal

Ingredients

  • 3/4 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 eggs *or two 'flax eggs' if making a vegan version
  • 1/2 cup maple syrup
  • 1/2 cup soy milk can also use dairy, oat or almond milk
  • 1/2 cup vegetable oil try grapeseed, canola or avocado
  • 1 teaspoon vanilla extract
  • 2 small fresh zucchinis grated and pressed gently with paper towels to remove moisture

Instructions

  • Heat the oven to 375°F and line a 12-cup muffin tin with paper or silicone liners. (Silicone liners preferred). Alternatively, grease the muffin tins.
  • In a large mixing bowl, whisk together the wholewheat flour, all-purpose flour, oats, baking powder, baking soda, cinnamon, and salt. In a separate medium mixing bowl, whisk together the eggs, maple syrup, milk, oil, and vanilla extract. Pour the wet mixture into the dry mixture and stir with a wooden spoon to combine. Gently fold in the zucchini, until just incorporated.
  • Divide the batter evenly between the muffin tins and bake for 18-20 minutes, or until muffin tops are firm to the touch.

Nutrition

Serving: 1muffin | Calories: 278kcal | Carbohydrates: 45g | Protein: 8g | Fat: 19g | Fiber: 2.8g
Tried this recipe?Mention @champagnenutrition