These easy vegan zucchini muffins are soft, flavorful, and great for breakfast or a snack. Packed with fresh zucchini and warm spices, they are deliciously moist and healthy!
I love how quick they are to whip up, and the best part? You can sneak in some veggies without anyone noticing! Perfect for those busy mornings or when you need a little afternoon treat.
Key Ingredients & Substitutions
Zucchini: Fresh zucchini keeps the muffins moist and adds nutrients. Grate it finely for even mixing. If you’re short on zucchini, carrots can make a nice substitute.
Flour: All-purpose flour is common here, but using whole wheat flour can boost the fiber content. If you’re gluten-free, a 1:1 gluten-free flour blend works well too.
Sugar: Regular granulated sugar is used, but coconut sugar or maple syrup are great alternatives that make it healthier. Just adjust the liquids slightly if you go with liquid sweeteners.
Plant-based Milk: Use any non-dairy milk you like. Almond or oat milk is my favorite for its mild flavor, but make sure it’s unsweetened to control sweetness.
Nuts and Add-ins: I like walnuts for added crunch. If you’re nut-free, sunflower seeds are a good swap. Chocolate chips or raisins bring more sweetness, so feel free to mix it up!
How Can I Ensure my Muffins Rise Perfectly?
A common issue with muffins is ensuring they rise well. Start with fresh baking powder and baking soda for maximum lift. Here’s how to do it right:
- Combine dry ingredients (flour, baking soda, baking powder, salt, spices) separately to mix evenly.
- Don’t overmix when adding dry ingredients to the wet mixture; a few lumps are okay. Overmixing can make muffins dense.
- Fill muffin cups about 3/4 full for optimum rising space. This prevents the batter from spilling over during baking.
- Use an oven thermometer to check the temperature; even a few degrees off can affect rising!
Follow these tips, and you’ll have fluffy, delicious muffins every time!
Easy Vegan Zucchini Muffins
Ingredients You’ll Need:
For the Muffins:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 2 cups all-purpose flour (can substitute with whole wheat flour)
- 1 cup sugar (can use coconut sugar or maple syrup for a healthier option)
- 1/2 cup vegetable oil (such as canola or melted coconut oil)
- 1/4 cup plant-based milk (almond, soy, oat, etc.)
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg (optional)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or vegan chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. You’ll have delicious vegan zucchini muffins ready in about 40-45 minutes, perfect for breakfast or a snack!
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
First things first, preheat your oven to 350°F (175°C). While that’s warming up, line your muffin tin with paper liners or give it a light grease with some oil so the muffins don’t stick.
2. Mix the Wet Ingredients:
In a large mixing bowl, add the grated zucchini, sugar, vegetable oil, plant-based milk, and vanilla extract. Use a spatula or whisk to stir everything together until it’s nicely combined. This mixture should look smooth and well mixed!
3. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until everything is mixed up nicely. This helps distribute the leavening agents evenly.
4. Combine Wet and Dry Mixtures:
Now it’s time to bring the two mixtures together! Gradually add the dry ingredients to the wet mixture, stirring gently. Mix just until combined—no need to overmix! A few lumps are totally okay.
5. Add Optional Ingredients:
If you want to add chopped nuts or raisins/chocolate chips, fold them into the batter gently. This is where you can make these muffins your own!
6. Fill the Muffin Tin:
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full. This gives them room to rise without overflowing.
7. Bake the Muffins:
Pop the muffin tin in your preheated oven and bake for about 20-25 minutes. They’re done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool the Muffins:
Once baked, let the muffins cool in the tin for 5 minutes. Then carefully transfer them to a wire rack to cool completely. This stops them from getting soggy on the bottom.
9. Enjoy and Store:
Dig into your moist, flavorful vegan zucchini muffins! Any leftovers can be stored in an airtight container at room temperature for up to 3 days or frozen for longer enjoyment. Happy baking!
FAQ for Easy Vegan Zucchini Muffins
Can I Substitute Almond Milk with Another Type of Milk?
Absolutely! Any plant-based milk like soy, oat, or rice milk will work well in this recipe. Just make sure it’s unsweetened to control the overall sweetness of the muffins.
What If I Don’t Have Zucchini? Can I Use Other Vegetables?
Yes, you can! Grated carrots or even mashed bananas can be a great substitute, giving a different flavor while still keeping the muffins moist. Just make sure to use the same amount!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag or airtight container for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Make These Muffins Gluten-Free?
Definitely! You can use a 1:1 gluten-free flour blend in place of all-purpose flour. Just ensure that you check the blend includes xanthan gum for proper texture!
