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.

Course Dessert

Cuisine Western

Prep Time 15

Cook Time 30

Total Time 45

Servings

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