Vegan Zucchini Muffins

Vegan Zucchini Muffins Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 25 minutes

Ingredients

2 cups All Purpose Flour (250g)

1/2 cup White Granulated Sugar (100g)

1/2 cup Light Brown Sugar (100g)

1 tsp Baking Soda

1 tsp Baking Powder

1 tsp Cinnamon

1/4 tsp Nutmeg

1/2 tsp Salt

1 cup Shredded Zucchini (140g) Packed cup

1/2 cup Canola Oil (120ml) or Vegetable Oil

2 tsp Vanilla Extract

1/4 cup Soy Milk (60ml) or other non-dairy milk

1 Tbsp Apple Cider Vinegar

1 Flax Egg 1 Tbsp Ground Flaxseed + 3 Tbsp Hot Water

1 cup Walnuts (100g) Chopped

Instructions

1Preheat the oven to 350°F (180°C).

2Sift the flour into a mixing bowl and add the white and brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt.

3Shred your zucchini in a food processor or with a grater and add to the mixing bowl.

4Prepare your flax egg by mixing 1 Tbsp of ground flaxseed meal with 3 Tbsp of hot water and allowing it to sit for a minute to become gloopy.

5Add the oil, vanilla, soy milk and apple cider vinegar to the mixing bowl along with your flax egg.

6Mix into a thick batter. If you are finding it difficult to mix it all in properly, then let the batter rest for a couple of minutes and the moisture from the zucchinis will seep through the batter, so when you mix it again it should all come together.

7Add the walnuts and mix in.

8Spray a muffin tray with non-stick spray and divide the batter evenly between the muffin partitions.

9Place into the oven to bake for 20-25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.

10Remove the muffins from the tray and transfer to a wire cooling rack to cool.

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