I love so much Zucchinis that I could not resist trying them on making Vegan muffins. They’re dairy-free, egg-free, and they will not taste like zucchini at all. These are homemade and so soft in texture. They are made in less than 1.5 hours with a few handful of ingredients.
WHY THIS RECIPE WORKS?
- It’s plant-based, egg-free and dairy-free
- It’s super easy to make!
- So healthy and nutritious.
What the PERFECT Muffin consists off
- Flour
- Almond milk
- Zucchinis
- Brown sugar
- Vanilla extract
- Salt
- Baking Powder
What Equipment can I use?
- A baking tray
- A big bowl
- Trigger Scooper
- All kitchen essentials
HOW TO MAKE EASY Vegan Muffins STEP BY STEP
Gather all your ingredients.
Sift the flour into a bowl and the sugar, baking powder, soda, cinnamon and salt.
Mix 1 tablespoon of ground flaxseed meal with 3 tablespoon of hot water and allowing it to sit for a minute to become like a cream.
Add the olive oil, soy milk, and apple cider vinegar to the mixing bowl along with the flax egg.
Add the olive oil, soy milk, and apple cider vinegar to the mixing bowl along with the flax egg.
Mix into the flour.
Stir carefully until you make a nice butter.
Add the shredded zucchini and the chocolate tears.
Mix carefully to get butter with a creamy consistency.
Place olive to a muffin tray and divide the batter evenly between the muffin partitions.
Place into the oven to bake for 35 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
Remove the muffins from the tray and transfer to a wire cooling rack to cool.
Place into the oven to bake for 35 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
Remove the muffins from the tray and transfer to a wire cooling rack to cool.
COOK’S TIPS:
- For 1 cup of shredded zucchini, you will need 2-3 zucchini.
- Instead of olive oil, you can use coconut or sunflower oil.
- Instead of chocolate drops, you can just put shredded chocolate.
Storage of Vegan Zucchini Muffins
Counter and Fridge:
Store the muffins in an airtight container with a paper towel for 4-5 days. In the refrigerator, you can keep up to 1 week.
Freezer: I also let them cool completely and put them on the freezer for up to 1 month. Remove them, let them get warm, and heat them for 10 minutes in the oven. They will be fresh as the first day!
Other Delicious Desserts you'll love:
So do you like these tasty Vegan Muffins? Let me know in the comments and please rate the recipe too, thanks!
📖 Recipe
Vegan Muffins with Zucchini
I love so much Zucchinis that I could not resist trying them on making muffins. They’re dairy-free, egg-free, and they will not taste like zucchini at all. These are homemade and so soft in texture. They are made in less than 1.5 hours with a few handful ingredients.
Servings 12 muffins
Calories 207kcal
Ingredients
- 2 cups flour
- ½ cup white sugar
- ½ brown sugar
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- ⅓ tablespoon salt
- 1 tablespoon cinnamon
- 1 cup zucchini shredded
- ½ cup olive oil
- 2 tablespoon vinegar
- 2 tablespoon flax seeds powder
- ¼ almond milk
Instructions
- Gather all the ingredients. Preheat oven to 400 degrees Fahrenheit.
- In a large mixing bowl, sift the flour into a bowl and the sugar, baking powder, soda, cinnamon and salt.
- Mix 1 tablespoon of ground flaxseed meal with 3 tablespoon of hot water and allowing it to sit for a minute to become like a cream.
- Add the olive oil, soy milk, and apple cider vinegar to the mixing bowl along with the flax egg.
- Mix into the flour.
- Stir carefully until you make a nice butter.
- Add the shredded zucchini and the chocolate drops.
- Mix carefully to get butter with a creamy consistency.
- Place olive to a muffin tray. and divide the batter evenly between the muffin partitions.
- Divide the batter evenly between the 12 muffin cups.
- Place into the oven to bake for 35 minutes or or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Remove the muffins from the tray and transfer to a wire cooling rack to cool.
Notes
Storage
Counter and Fridge: Store the muffins in an airtight container with a paper towel for 4-5 days. In the refrigerator, you can keep up to 1 week. Freezer: I also let them cool completely and put them on the freezer for up to 1 month. Remove them, let them get warm, and heat them for 10 minutes in the oven. They will be fresh as the first day!Nutrition
Serving: 1muffin | Calories: 207kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 470mg | Potassium: 164mg | Fiber: 1g | Sugar: 10g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg
Are you planning to make these gorgeous Vegan Zucchini Muffins? I LOVE to see your creations. Please take a photo and tag @MANINIOPK on Instagram with the hashtag #MANINIOPK.
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