Vegan Zucchini Muffins | Oil-Free

These moist and flavorful Vegan Zucchini Muffins are made with whole food plant-based ingredients and are oil-free. A healthy and delicious muffin perfect for breakfast, snack, or even dessert topped with coconut vanilla icing.

The calendar says it is spring but by the two inches of snow that fell a few days ago, and the windy cold temperatures today you wouldn’t know it!

However, that doesn’t stop me from enjoying the flavors of spring, and the fresh organic produce in the market.

I asked the hubby to bring home some zucchini that I was planning to roast with some other mixed vegetables. He got enough zucchini that there were a few leftover for these vegan muffins.

I have a soft spot when it comes to baked goods, and I love to enjoy them as a plant-based breakfast idea. Different seasons call for different types of muffins. In the fall I make vegan pumpkin muffins, and in the winter banana carrot muffins, spring is the perfect time for zucchini muffins.

I’ve been enjoying these muffins the last few days. I zap one in the microwave for 10 seconds just to warm it up a bit and enjoy it alongside my morning coffee.

These muffins are subtly sweet. They’re refined sugar free relying on the natural sweetness of banana and organic maple syrup. They’re also oil-free and use white whole wheat flour for added fiber. A healthy, low calorie, plant-based muffin with added veggies, can you go wrong!?

Why You’ll Love these Vegan Zucchini Muffins…

• Easy and delicious
• Bakes to a golden brown
• Get some extra veggies in your diet
• Vegan
• Whole food plant-based ingredients
• Moist and fluffy
• Naturally sweetened
• No refined sugar
• Oil-free
• Dairy free

Ingredients You’ll Need

• 1 1/2 cups white whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1 ripe banana mashed
• 1/3 cup maple syrup
• 1/3 cup unsweetened almond milk
• 1 tbsp apple cider vinegar
• 1 flax egg (1 tbsp ground flax + 2 1/2 tbsp water)
• 1 cup of shredded zucchini (about 1 medium zucchini shredded)

Using white whole wheat flour increases the fiber in each muffin. Unlike all purpose flour it has not been processed to strip the nutrients and fiber from the grain. If you don’t have white whole wheat flour you can use wheat flour.

Combining the apple cider vinegar with the almond milk creates a dairy free buttermilk, which makes these muffins light and fluffy. It also assists in leavening these muffins.

Making a flax egg helps to bind the ingredients. The mashed banana is used as a substitute for oil. Oil in baking recipes adds moisture. Adding mashed banana brings moisture as well as natural sweetness to these muffins.

Tools and Equipment You’ll Need

• Mixing bowls
• Spatula
• Muffin tin
• Flour sifter
• Food processor, fork or potato masher
• Parchment paper muffin cups

You’ll need a flour sifter to sift the flour and other dry ingredients. This helps evenly distribute the spices and baking powder as well as lighten the flour for a more fluffy and light consistency.

You’ll want to mash the banana until it turns to a liquid consistency. I do this with a food processor using the blade attachment, however, if you don’t have a food processor use a fork or potato masher.

How to Make Vegan Zucchini Muffins – Step by Step

Step 1: Preheat oven to 350 F. In a small bowl combine 1 tbsp of ground flax with 2 1/2 tbsp of water. Whisk with a fork, and set aside allowing to sit for 5 minutes.

Step 2: While flax egg sits make your vegan buttermilk. In a small mixing bowl combine 1 tbsp of apple cider vinegar with 1/3 cup of almond milk. Whisk with a fork and set aside for 5 minutes. Milk will curdle and turn into buttermilk.

Step 3: While flax egg and vegan buttermilk are sitting, shred your zucchini. Using a cheese grater or the grating attachment on your food processor grate 1 medium zucchini. Measure out 1 cup of grated zucchini packed.

Note: Depending on the size of your zucchini you may need an extra zucchini, or you may have some shredded zucchini leftover.

Step 4: In a large bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

Step 5: In a medium mixing bowl mash banana until it is completely mashed without any lumps. Or use a food processor to liquify the banana and then transfer to a medium mixing bowl. After flax egg and buttermilk have had time to sit, add them to the bowl with the banana, and add the maple syrup. Whisk to combine.

Step 6: In the large bowl with the sifted flour create a well by pushing the flour to the sides. Add the wet ingredients to the center of the well.

Slowly fold the wet and dry ingredients together until combined. Do not over mix. When wet and dry ingredients are combined fold in shredded zucchini.

Note: At this time you can add 1/4 cup of dairy free chocolate chips or 1/4 cup of chopped nuts.

Step 7: Line your muffin tins with muffin cups. I like to use parchment paper muffin cups. Fill muffin cups 3/4 of the way full. You should have enough batter for 12 muffins.

Step 8: Bake for 30-35 minutes on the center rack of your oven, or until tops are golden brown. Remove from oven, transfer to a cooling rack, and allow to cool completely before serving.

Variations

• Chocolate Chip Zucchini Muffins-Add 1/4 cup of dairy free chocolate chips, or sprinkle a few chocolate chips on the top of the muffins before baking.
• Zucchini Nut Muffins-Add 1/4 cup of chopped nuts of your to the batter. I like chopped pecans or chopped walnuts.
• Gluten-Free Zucchini Muffins-Substitute a gluten-free flour mix to make these muffins gluten-free. I recommend Bob’s Red Mill 1:1 baking flour. Bake may vary depending on the type of gluten-free flour you use.

Top Tips for Making Vegan Zucchini Muffins

• Sift the dry ingredients for a fluffy light texture.
• Give the flax egg and almond milk/vinegar enough time to sit and curdle. About 5 minutes is all you need.
• To get a lump free liquid banana use a food processor with the blade attachment. I also use the food processor to shred the zucchini using the grater attachment.

How to Serve and Keep

Serving Ideas-Serve for breakfast, or a snack. You can also make these muffins into more of a dessert by adding chocolate chips to the dough, or sprinkling them on top. If you’re into icing, you can make a coconut cream vanilla icing to spread on top.

Store and Keep-Store at room temperature in an air tight container. Muffins will keep at room temperature for 3-4 days but will become dryer as the days go on. After 4 days transfer to the refrigerator to keep for an additional 3 days.

Freeze-If you’d like to freeze these muffins transfer them to a freezer safe bag and seal without any air pockets. Muffins will keep frozen for up to 2 months. When ready to eat allow to defrost at room temperature.

Check-out these other vegan muffin and quick bread recipes!

• Vegan Pumpkin Muffins
• Banana Carrot Muffins
• Vegan Coffee Cake
• Dairy Free Banana Bread
• Vegan Gingerbread Loaf

If you’ve tried these Vegan Zucchini Muffins, please rate the recipe and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!