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Vegan Zucchini Muffins Recipe

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4.1 from 11 reviews

These Vegan Zucchini Muffins are moist, flavorful, and perfect as a healthy snack or breakfast option. Made with grated zucchini, warm spices, and a crumbly topping, they are dairy-free and egg-free, appealing to anyone looking for a delicious vegan treat. With a soft texture and optional walnuts or vegan chocolate chips for added crunch and taste, these muffins are easy to prepare and bake in just 40 minutes.

Ingredients

Muffin Batter

  • 3 cups (375g) all-purpose plain flour (spoon and leveled)
  • 1 1/4 cup (250g) packed brown sugar (or granulated sugar or coconut sugar)
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon salt (optional)
  • 2 cups (250g) coarsely grated zucchini (around 1 medium large zucchini)
  • 1 cup (250g) dairy-free milk
  • 1/2 cup (125g) neutral flavored oil
  • 3/4 cup (85g) chopped walnuts (or vegan chocolate chips, optional)
  • 1 tablespoon apple cider vinegar (or lemon juice, optional)
  • 1 teaspoon vanilla extract (optional)

Crumb Topping (Optional)

  • 1/2 cup (65g) all-purpose plain flour
  • 3 tablespoons (35g) granulated sugar (brown sugar or coconut sugar)
  • 2 1/2 tablespoons (35g) vegan butter, margarine or coconut oil (melted and cooled)
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat the oven: Preheat your oven to 180°C (350°F). Line a 12-cup muffin pan with paper liners to prepare for baking.
  2. Prepare the muffin batter: In a large mixing bowl, combine all the dry ingredients (flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and optional salt). Stir until well mixed with no lumps visible. Add the wet ingredients including grated zucchini, dairy-free milk, oil, apple cider vinegar, and vanilla extract. Mix gently until just combined to avoid overmixing, then fold in the chopped walnuts or vegan chocolate chips if using.
  3. Fill the muffin pan: Using an ice cream scoop or spoon, divide the batter evenly among the muffin cups, filling them close to the top for nicely risen muffins.
  4. Make the crumb topping: In the same mixing bowl, combine the flour, sugar, melted vegan butter (or alternative), and cinnamon. Mix with a spoon or your fingertips until the mixture becomes flaky and crumbly.
  5. Apply the topping: Generously sprinkle the crumb topping over each muffin cup to create a delicious crunchy layer once baked.
  6. Bake the muffins: Place the muffin pan in the oven and bake for 23-28 minutes or until a toothpick inserted into the center comes out mostly clean, with just a few moist crumbs being acceptable.
  7. Cool the muffins: Allow the muffins to cool in the pan for about 15 minutes or until they have cooled enough to handle, then transfer them to a wire rack to cool completely.
  8. Serve and store: Enjoy the muffins warm or at room temperature, optionally with vegan butter. Store leftovers in an airtight container at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 1 month. To refresh the crumb topping after storage, reheat in an oven at 160°C (320°F) for 10 minutes or until heated through.

Notes

  • Use spoon-and-level method to measure flour for accurate results.
  • Grate the zucchini coarsely to retain moisture and texture.
  • Optionally add nuts or vegan chocolate chips for texture and flavor.
  • The crumb topping enhances texture but can be omitted for a simpler muffin.
  • Ensure not to overmix the batter to keep muffins tender.
  • If muffins soften after refrigeration or freezing, reheat to restore crispness in topping.

Find it online: https://miracooking.com/vegan-zucchini-muffins-recipe/