Vegan Zucchini Muffins
Introduction
Vegan Zucchini Muffins are a delicious and healthy treat that everyone can enjoy. They are moist, flavorful, and pack a punch of nutrition with the addition of shredded zucchini. Perfect for breakfast or a snack, these muffins are easy to make and will please vegans and non-vegans alike.
Why Make This Recipe
These muffins are not only tasty but also a great way to use up extra zucchini during the summer. They are made with wholesome ingredients and are free from eggs and dairy, making them suitable for those following a vegan diet. Plus, they are naturally sweetened with maple syrup and applesauce, so you can indulge without any guilt!
How to Make Vegan Zucchini Muffins
Making Vegan Zucchini Muffins is simple and straightforward. Just follow these easy steps!
Ingredients
- 1 and 1/2 cups shredded zucchini
- 1 and 1/2 cups all-purpose flour
- 1/2 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup or agave nectar
- 1/4 cup melted coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Directions
- Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners or lightly grease it.
- Shred the zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels.
- In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together the applesauce, maple syrup (or agave nectar), melted coconut oil (or vegetable oil), and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the shredded zucchini and nuts (if using) until evenly distributed.
- Spoon the batter into the prepared muffin pan, filling each cup about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
How to Serve Vegan Zucchini Muffins
These muffins taste great on their own, but you can also serve them with some nut butter or a spread of your choice. They are perfect for breakfast, snacks, or even as a healthy dessert.
How to Store Vegan Zucchini Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just make sure to thaw them before enjoying!
Tips to Make Vegan Zucchini Muffins
- Be sure to squeeze out as much moisture from the zucchini as possible to keep your muffins from being soggy.
- You can customize these muffins by adding chocolate chips, dried fruit, or other nuts.
- If you want a gluten-free option, you can substitute all-purpose flour with a gluten-free flour blend.
Variation
You can try making these muffins with different spices like nutmeg or ginger for a unique flavor. You can also replace the walnuts with seeds for a nut-free option.
FAQs
1. Can I use frozen zucchini instead of fresh?
Yes, you can use frozen zucchini! Just make sure to thaw and drain it well before adding it to the batter.
2. What can I use instead of applesauce?
You can substitute applesauce with mashed bananas or peanut butter for a different flavor and texture.
3. How do I know when the muffins are done?
You can test them by inserting a toothpick into the center of a muffin. If it comes out clean, the muffins are ready!
Enjoy baking and savoring your Vegan Zucchini Muffins!
