vegetables
vegan
baked
everyday
snack
soft
International
all seasons
Room Temperature
Zucchini Vegan Muffin
Difficulty
easy
Time
40m
Price Category
cheap
Calories
Medium
Bake up these heavenly soft and moist vegan zucchini muffins, perfect for breakfast, a snack, or dessert. This recipe is incredibly easy to make, and the zucchini adds a wonderful moisture to the batter without its flavor dominating. Cinnamon and vanilla provide a delightful spice, making every bite a true pleasure. Give them a try, and they're sure to become a new favorite!
ingredients
Steps
Preparation
Preheat your oven to 180°C (160°C for fan-assisted ovens). Line a 12-cup muffin tin with paper liners.
Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Mix well to ensure no lumps remain.
Wet Ingredients
In a separate bowl, combine the grated zucchini, plant-based milk, vegetable oil, and vanilla extract. Stir until smooth.
Combine & Bake
Pour the wet ingredients into the dry ingredients and gently mix with a wooden spoon or spatula until just combined. Do not overmix! Spoon the batter into the muffin liners. Bake at 180°C (160°C fan) for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Cooling
Remove the muffins from the oven, let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Extra Tips
► Don't squeeze out the liquid from the grated zucchini, as this is what makes the muffins so moist.
► If you like, you can add a handful of chopped walnuts or vegan chocolate chips to the batter.
► Muffins are best fresh, but they will keep for several days in an airtight container.
Nutrition
| Per 100g | Per Serving 80g / 2.8 oz | |
|---|---|---|
| Calories | 220 kcal | 176 kcal |
| Protein | 4g | 3g |
| Fat | 10g | 8g |
| Carbohydrate | 28g | 22g |
| Fiber | 2g | 1.6g |
| Sugar | 15g | 12g |