Easy Vegan Zucchini Muffins that are also gluten free.
This recipe can also be made low carbohydrate and sugar free diet friendly as well.
Vegan Zucchini Muffins
Easy Vegan Zucchini Muffins
This is a tasty zucchini muffin recipe made without adding dairy products.
I like how delicious these muffins taste and smell while they are baking in the oven.
Have you tried my Vegan Banana Oatmeal Muffins?
That muffin recipe is another great tasting muffin recipe that is made without the dairy.
I like how the bananas and oatmeal work together to make a great texture and flavor!
Confused about which vegan milk is the best to use in your recipe?
Here is what you need to know about choosing the right vegan milk..
This recipe is for anyone asking what muffins are vegan.
Just as with anything else, muffins are vegan when there are no animal products added to them.
In a recipe such as this one that is not vegan, you could possibly expect to see butter, eggs, or even milk added.
This recipe uses alternatives to the animal products in regular muffins
For the fat, rather than using oil or butter, we will use a nut butter.
The milk alternative is simply a non dairy milk.
How to make these healthy vegan muffins sugar free (no sugar added)
Instead of the brown sugar, use a brown sugar alternative.
I suggest using a brown sugar alternative that measure 1:1 with sugar.
Can you use maple syrup alternative in these muffins?
If you are really wanting to use maple syrup instead of brown sugar, I suggest not using the maple syrup as a full sugar alternative as this will throw off your wet to dry ingredients. Instead, use a mixture of maple syrup (which is not measured 1:1 with sugar as is by the way, meaning you will have to adjust) with brown sugar or brown sugar alternative.
Vegan Zucchini Muffins
Tips for making vegan breakfast muffins.
When choosing your banana, it is best to use one that is overripe.
Doing so will make it easier to mash the banana.
Here are some more great tips for you.
- Prep your muffin pan well. This means using both muffin cups and nonstick spray for example.
- Always use fresh ingredients for the best results. This is especially true of leavening agents such as baking soda.
- Resist the urge to fill the muffin cups more than ¾ full. Doing so can cause your muffins to bake over the edges of the cups and onto the pan, a pain to clean up.
- Make your muffins more impressive by using an extra large muffin pan or extra small or mini muffin pan.
How to prepare the zucchini for this recipe.
The zucchini will need to be shredded for this recipe. You can use a box grater, food processor, or spiralizer with grating disc to do so.
First clean your zucchini as you normally would.
Cut off the ends of the zucchini before shredding. Then place the shredded zucchini on a clean kitchen towel or small stack of paper towel to drain as it will be watery.
How to store zucchini muffins.
Zucchini muffins can be stored in an air-tight container at room temperature for up to two days or in the refrigerator for up to four days. Freeze your leftover muffins for up to three months.
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By the way, while you are here you may also be interested in these ideas.
- Red Cabbage and Carrot Coleslaw.
- Mediterranean Style Chicken Piccata
- How to Make Ricotta Frosting.
- Spicy Air Fried Carrots.
- How to Make Fire Roasted Tomatoes.
- Vegan Beer Cheese Queso
- Delicious Spinach and Beet Salad.
- Vegan Mediterranean Diet Black Bean Brownies.
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Vegan Zucchini Muffins
Gluten free vegan zucchini muffins.
To make this recipe gluten free you will need to use gluten free flour. Please choose a gluten free flour that measures 1:1 with regular flour.
Here are some good choices for flour.
Gluten free all purpose flour would work in this recipe as long as it measures 1:! with regular all purpose flour. Almond flour is also a good choice.
Ingredients needed to make vegan zucchini muffins.
- Zucchini- 1 ½ cups shredded and allowed to drain.
- Gluten free flour– 2 ¼ cups. I offered alternatives above.
- Baking Powder– 1 teaspoon.
- Baking Soda– ½ teaspoon.
- Ground Cinnamon– ½ teaspoon
- Salt- ¼ teaspoon.
- Brown Sugar– 1 cup. See above for alternatives.
- Peanut Butter– 3 tablespoons. Can sub in any nut butter. Sugar free folks can use a nut butter with no added sugar.
- Banana- 1 smashed.
- Vanilla Extract– 1 teaspoon.
- Nut Milk– ½ cup. This includes almond milk or cashew milk. Sugar free varieties are also available.
How to make Easy Vegan Zucchini Muffins
- Shred your zucchini if not already shredded. Allow the zucchini to drain while you work.
- Preheat the oven to 400 and double prep your muffin pan. This means for example, using liners that have been sprayed with nonstick.
- In a mixing bowl, use a fork or a whisk to blend together the flour, baking powder, baking soda, cinnamon, and salt. Set this bowl aside.
- Next, in a mixing bowl, beat together the brown sugar and peanut/nut butter until creamy. Then add the banana and mix until just combined.
- For the next step, add the dry ingredients from the first bowl to the mixing bowl along with the vanilla extract and the vegan milk. Mix this until just blended.
- Lastly, fold in the shredded zucchini.
- Bake for 15-20 minutes or until the muffins begin to turn golden. A toothpick should come out clean.
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Easy Vegan Zucchini Muffins, a delicious muffin recipe made with no added dairy. Gluten free and sugar free options.
Easy Vegan Zucchini Muffins
Ingredients
- Zucchini- 1 ½ cups shredded and allowed to drain.
- Gluten free flour– 2 ¼ cups.
- Baking Powder– 1 teaspoon.
- Baking Soda– ½ teaspoon.
- Ground Cinnamon– ½ teaspoon
- Salt- ¼ teaspoon. Brown Sugar– 1 cup.
- Peanut Butter– 3 tablespoons.
- Banana- 1 smashed.
- Vanilla Extract– 1 teaspoon.
- Nut Milk– ½ cup.
Instructions
- Shred your zucchini if not already shredded. Allow the zucchini to drain while you work.
- Preheat the oven to 400 and double prep your muffin pan. This means for example, using liners that have been sprayed with nonstick.
- In a mixing bowl, use a fork or a whisk to blend together the flour, baking powder, baking soda, cinnamon, and salt. Set this bowl aside.
- Next, in a mixing bowl, beat together the brown sugar and peanut/nut butter until creamy. Then add the banana and mix until just combined.
- For the next step, add the dry ingredients from the first bowl to the mixing bowl along with the vanilla extract and the vegan milk. Mix this until just blended.
- Lastly, fold in the shredded zucchini.
- Bake for 15-20 minutes or until the muffins begin to turn golden. A toothpick should come out clean.
Recipe Notes
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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