Easy Vegan Zucchini Muffins
User Reviews
5
Easy Vegan Zucchini Muffins
Description
These muffins start by mixing ground flaxseeds with warm water to create a flax egg, which replaces traditional eggs. The dry ingredients include all-purpose flour, sugar, baking powder, and salt. Shredded zucchini is folded in along with oil, plant-based milk, and vanilla extract to form a batter.
Filled to the top in a lined muffin tin, the batter is baked at 400 degrees F for 30 to 35 minutes until golden and cooked through. The grated zucchini adds moisture and subtle vegetable flavor, keeping muffins tender.
The muffins provide a vegan baked good option that balances sweetness and moistness without dairy or eggs, suitable for breakfast or snacks. They deliver a soft crumb and mild vanilla flavor, with the zucchini contributing texture and moisture.
Use a grating disk for quick zucchini shredding and avoid squeezing the zucchini to retain moisture. Proper flour measurement and gentle mixing prevent dense muffins. The recipe is straightforward and reliably yields soft, moist muffins.
Ingredients
- 1 tablespoon ground flaxseeds
- 2 ½ tablespoons water warm
- 1 ½ cups all-purpose flour
- ¾ cups granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- ⅓ cup plant-based milk
- 1 ½ teaspoons vanilla extract
- 1 cup zucchini grated
Instructions
- Preheat the oven to 400 degrees F. Line tin with liners.
- In a small bowl, thoroughly mix together the ground flaxseeds and warm water for 5 minutes. Set aside.
- In a large bowl, combine the flour, sugar, salt, and baking powder and mix well. Form a well in the flour mixture and add the vegetable oil, flax meal mixture, plant-based milk, vanilla extract, and grated zucchini. Gently mix together.
- Fill your cupcake tin with batter (filled to the top).
- Bake for 30 to 35 minutes or until the muffins are golden on top and a toothpick comes out of the center of the muffin clean.
Notes
- Use a grating disk to shred zucchini quickly and evenly.
- Measure flour by spooning into the cup and leveling with a knife; avoid packing to prevent dense muffins.
- Avoid over-mixing batter to keep muffins tender rather than tough.
- Keep the moisture from zucchini by not squeezing it; this helps maintain muffin softness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6muffins
Amount Per Serving
Calories 1994 kcal
% Daily Value*
| Calories | 1994kcal | 100% |
| Carbohydrates | 302g | 101% |
| Protein | 23g | 46% |
| Fat | 79g | 122% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 45g | 265% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.5g | 25% |
| Sodium | 2139mg | 89% |
| Potassium | 595mg | 13% |
| Fiber | 8g | 32% |
| Sugar | 154g | 308% |
| Vitamin A | 248IU | 5% |
| Vitamin C | 22mg | 24% |
| Calcium | 640mg | 64% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
