Vegan Zucchini Muffins with Chocolate Chips & Cinnamon Butter
These vegan zucchini muffins are fluffy, moist, and healthy.
Ingredients
Vegan Zucchini Muffins
- 2 cups All Purpose Flour can sub for gluten-free flour
- 1 Flax egg 1 Tbsp Ground Flaxseed + 3 Tbsp Hot Water
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1 cup Shredded Zucchini about 2 med zucchini
- 1/2 cup Almond milk can sub for any non-dairy milk
- 1/2 cup avocado oil can sub for high heat oil of choice
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup maple syrup can sub for sweetner of choice
- 1/2 cup Brown sugar can sub for sweetener of choice
- 1 tbsp Apple cider vinegar can sub for distilled white vinegar
- 1 cup chocolate chips optional
Cinnamon Butter
- 4 tbsp vegan butter
- 2 tbsp honey or maple syrup can sub for agave
- 1/2 tsp ground cinnamon
Instructions
Vegan Zucchini Muffins
- Preheat the oven to 350°F (180°C). Spray the muffin tray with non-stick spray. Sift all-purpose flour into a mixing bowl and add the brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Mix well.
- Prepare your flax egg by mixing 1 tablespoon of ground flaxseeds with 3 tablespoons of hot water. Let it sit for at least 10 minutes to thicken up.
- Add the flax egg, shredded zucchini, almond milk, avocado oil, vanilla extract, and vinegar to the bowl and mix into a thick batter.
- If you're finding it challenging to mix, step away from the bowl for a couple of minutes and let the batter rest. The zucchini will release more moisture into the batter so that when you come back it will easily come together into a thick batter. Add the chocolate chips and mix them in.
- Divide the batter evenly between the muffin partitions of the prepared muffin tray. Bake for 20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean. Let the muffins cool completely.
- Serve the muffins warm or at room temperature topped with cinnamon honey butter.
Cinnamon Butter
- In a small bowl, combine the vegan butter, honey (or maple syrup), and cinnamon.
Video
Notes
- Batter Thickness Trick: Let the zucchini-infused batter sit briefly before resuming mixing for perfect consistency. It won't be pourable, so spoon it into muffin partitions.
- Flour Measuring Tips: Achieve precision by using a scale for accuracy, or employ the 'spoon and level' method to measure flour without packing it into the cup.
- Do not squeeze the shredded zucchini: We need all the moisture from the freshly shredded zucchini. Don’t squeeze the moisture out of the zucchini, we need all of it for deliciously moist muffins.
- Add-ins: I use vegan chocolate chips in this recipe. However, feel free to switch it up. Use, nuts, seeds, and fruit of your choice.