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–+ servings
Vegan Zucchini Muffins

Vegan Zucchini Muffins

Like zucchini bread you can eat with your hand, these vegan zucchini muffins are the ultimate summer picnic snack. You can have a batch ready in 45 minutes, with just one bowl to clean. If you’re looking for an easy-to-grab, perfectly portable, mess-free snack, these muffins are the way to go.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 12

ingredients
 

  • 1 ½ cup all-purpose flour
  • 1 ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ⅓ cup coconut oil, melted
  • ½ cup maple syrup
  • 1 flax egg
  • ⅓ cup plant-based milk
  • 1 medium zucchini, grated
  • ½ cup walnuts, roughly chopped

instructions
 

  • Preheat the oven to 350°F (180°C), and grease a muffin tray with coconut oil.
  • Sift the flour into a large mixing bowl, and add baking powder, cinnamon and nutmeg.
  • Prepare your flax egg by mixing one tablespoon of flax meal with 2 ½ tablespoons of hot water. Let it sit for a few minutes.
  • Pour coconut oil, maple syrup, flax egg, and milk into the flour mixture. Shred the zucchini in a food processor or with a grater and add it to the mixture. Mix all the ingredients into a thick batter.
  • Finally, add in the chopped walnuts and stir.
  • Divide the batter evenly between the 12 muffin partitions. Don't be afraid to fill them all the way up; these muffins won't rise too much.
  • Place into the oven and bake for 30 to 35 minutes, until a toothpick inserted into the centre of one of the muffins comes out clean. Remove from the oven.
  • Place the tin on a cooling rack to cool completely. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.

notes

Stored in an airtight container, these muffins will keep -
  • At room temperature: up to 3 days
  • In the fridge: up to 1 week
  • In the freezer: 2 to 3 months

nutrition

Nutrition Facts
Vegan Zucchini Muffins
Amount per Serving
Calories
187
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
6
g
38
%
Sodium
 
13
mg
1
%
Potassium
 
168
mg
5
%
Carbohydrates
 
23
g
8
%
Fiber
 
1
g
4
%
Sugar
 
9
g
10
%
Protein
 
3
g
6
%
Vitamin A
 
33
IU
1
%
Vitamin C
 
3
mg
4
%
Calcium
 
58
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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