Vegan Zucchini Muffins
If you're in search of a delightful and healthy breakfast or treat, these Vegan Zucchini Muffins are a wonderful choice. With a recipe that's both easy to follow and delicious, these muffins bring the best of vegan baking right to your kitchen. They're ideal for breakfast, a midday snack, or even a light dessert, making them a versatile addition to any meal plan.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon ground flaxsseed (for flax egg)
- 3 tablespoons hot water (for flax egg)
- 1 cup finely grated zucchini (packed)
- 1/4 cup plant-based milk (coconut, soy, almond)
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2/3 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- Grate the zucchini and set aside.
- In small glass or bowl, mix ground flax seed with 2 1/2 tablespoons of water to make flax-egg. Set aside.
- In a large mixing bowl, combine wet ingredients: flax egg, vegetable oil, plant-based milk, apple cider vinegar, and vanilla extract. Then add in zucchini. Stir until well blended.
- In a separate bowl, whisk together all the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Slowly add the dry ingredients to the wet mixture and stir until just combined. If desired, gently fold in added chopped nuts.
- Fill the muffin cups about 3/4 full with the batter.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or store for later!