Dairy Free Zucchini Muffins,
Dairy Free Zucchini Muffins, soft, fluffy, and naturally sweetened with maple syrup. A simple vegan-friendly breakfast or snack.
Servings: 12
Equipment
Ingredients
- 2 cups Zucchini -Shredded
- 2 cups All-Purpose Flour
- 1 tbsp Baking Powder
- 3 tbsp Ground Flax
- ¾ cup Oat milk
- ½ tsp Salt
- ½ tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
- 1 tsp Lemon zest
- ½ cup Maple syrup
- 6 tbsp Vegetable Oil
- ⅔ cup Walnuts – Chopped
Instructions
- Prepare. Preheat your oven to 375°F. Prep your muffin pan for nonstick.
- Zucchini. Shred the zucchini. You can use a box grater to easily do this. Then place the shredded zucchini on a small stack of clean paper towels to drain the excess water (you can also blot the shreds).
- Flax. In a large mixing bowl, use a fork to combine together the flax and oat milk. Allow this to sit while you move on to the next step.
- Dry ingredients. In a medium bowl, use a whisk to combine together the flour, baking powder, salt, cinnamon, nutmeg, and lemon zest.
- Combine. Use a clean whisk to combine together the maple syrup and oil with the ingredients in the large mixing bowl (flax and oat milk). Then whisk in the dry ingredients from the medium bowl. Lastly, use a rubber spatula or similar item to fold in the chopped walnuts.
- Bake. Fill the muffin cups about three fourths of the way full. Bake the muffins for 25-30 minutes or until a toothpick inserted in the center of two of the muffins comes out clean.
- Cool. Allow the muffins to cool in the pan for ten minutes before transferring them to a cooling rack to fully cool or serve.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used.
To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used.
When adding the shredded zucchini, use a rubber spatula or similar item to fold, rather than mix, the zucchini into the other ingredients. This helps keep the zucchini intact and prevents the other ingredients from absorbing excess moisture before baking.
See Foodwineandlove.com for details on this recipe.
originally posted:
July 20, 2026*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Calories: 239kcal | Carbohydrates: 28g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 2mg | Sodium: 214mg | Potassium: 182mg | Fiber: 2g | Sugar: 10g | Vitamin A: 74IU | Vitamin C: 4mg | Calcium: 112mg | Iron: 1mg
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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