Imagine biting into a moist, delicious muffin that's not only incredibly tasty but also packed with nutrition and completely plant-based. These Healthy Vegan Zucchini Muffins are about to revolutionize your breakfast and snack game, proving that healthy eating can be absolutely delectable! Loaded with wholesome ingredients and bursting with flavor, these muffins are the perfect way to sneak some extra vegetables into your diet while satisfying your sweet tooth.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 12 muffins
Ingredients
- 1 1/2 cups grated zucchini
- 1 cup whole wheat flour
- 1/2 cup almond flour
- 1/2 cup maple syrup
- 1/4 cup vegetable oil
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your muffins will bake evenly.
- Prepare a muffin tin by lining it with paper liners or greasing it with a small amount of vegetable oil to prevent sticking.
- In a large mixing bowl, combine the grated zucchini and maple syrup. Stir well to ensure the zucchini is evenly coated.
- Add the vegetable oil to the zucchini mixture and mix until fully incorporated.
- In a separate bowl, whisk together the whole wheat flour, almond flour, baking soda, baking powder, salt, and cinnamon. This helps to evenly distribute the dry ingredients.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense.
- If using, fold in the chopped walnuts for added texture and flavor.
- Evenly distribute the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. This allows space for the muffins to rise while baking.
- Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes.
- Transfer the muffins to a wire rack to cool completely. This helps prevent them from becoming soggy on the bottom.
- Enjoy your healthy vegan zucchini muffins as a nutritious snack or breakfast option!
Tips
- Moisture Matters: When grating zucchini, don't squeeze out the moisture. The natural water content helps keep the muffins incredibly soft and tender.
- Mixing Technique: Be gentle when combining wet and dry ingredients. Overmixing can lead to tough, dense muffins. Stop stirring as soon as the ingredients are just combined.
- Customization is Key: Feel free to add extra mix-ins like chocolate chips, dried cranberries, or additional nuts to make the recipe your own.
- Storage Hack: These muffins freeze beautifully! Store in an airtight container for up to 3 months, and simply thaw at room temperature when you're ready to enjoy.
- Nutrition Boost: For an extra protein punch, consider adding a scoop of plant-based protein powder or sprinkling some chia seeds into the batter.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 4g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
