Vegan Blueberry Zucchini Muffins
User Reviews
5.0
156 reviews
Excellent
Vegan Blueberry Zucchini Muffins
Report
Fluffy, moist, tender vegan blueberry zucchini muffins are bursting with berries and nutrients thanks to the hidden zucchini. You just need 10 ingredients for these egg-free, dairy-free, vegan zucchini muffins with more options below!
Share:
Ingredients
- 1 tablespoon of ground flaxseeds
- 2 ½ tablespoons of warm water
- 1 ½ cups of all-purpose flour
- ¾ cups of granulated sugar
- ½ teaspoon of salt
- 2 teaspoons of baking powder
- ⅓ cup of vegetable oil
- ⅓ cup of plant-based milk
- 1 ½ teaspoons of pure vanilla extract
- ½ cup of grated zucchini
- 1 ¼ cups of fresh blueberries
Add to Shopping List
Instructions
- Preheat oven to 400 degrees F. Line tin with liners.
- In a small bowl, thoroughly mix together the ground flaxseeds and warm water for 1 minute. Place in the refrigerator for 5 minutes.
- 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. Fold in 1 cup of the blueberries, reserving ¼ cup for topping.
- Fill your cupcake tin with batter (filled to the top). Top with remaining blueberries, pushing them gently into the top of the batter.
- Bake for 35 minutes or until the muffins are golden on top and a toothpick comes out of the center of the muffin clean.
Equipments used:
Notes
- Thoroughly drain the zucchini: Thanks to the berries, these vegan zucchini muffins are already moist, so it's essential to thoroughly squeeze out the excess moisture from the grated zucchini.
- For quick prep: Use a food processor grating disk to shred the zucchini in seconds.
- Measure the flour correctly: Use a spoon to add the flour to your measuring cup without pressing or packing it down. Then use the back of a knife to level off the top. Otherwise, you may add too much, and the zucchini bread muffins will be dense.
- Don't over mix the muffin batter: Otherwise, you risk overworking the gluten and affecting the texture and rise. A few lumps in the batter are okay.
Nutrition Information
Show Details
Calories
232kcal
(12%)
Carbohydrates
36g
(12%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
5g
Monounsaturated Fat
2g
Trans Fat
0.1g
Sodium
237mg
(10%)
Potassium
64mg
(2%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
25IU
(1%)
Vitamin C
3mg
(3%)
Calcium
71mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9muffins
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Sodium | 237mg | 10% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
156 reviews
Excellent
Other Recipes
You'll Also Love
