Easy Vegan Zucchini Muffins.
You will love these classic zucchini muffins made without eggs and dairy. These light and fluffy muffins are perfect for a quick breakfast or snack.
Ingredients
- 2 ¼ cups white spelt flour you can use all purpose flour, spelt is what works for our family
- ½ cup brown sugar lightly packed
- ½ cup granulated sugar
- 1 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ cup canola oil or melted vegan buttery spread, or coconut oil
- 1 ½ cups shredded zucchini squeeze out the excess liquid after shredding
- ⅓ cup unsweetened applesauce
- ¾ cup non-dairy milk or water
Instructions
- Preheat oven to 350 degrees F. Line a muffin tin with paper liners.
- Whisk together all the dry ingredients in a large bowl.
- Add the oil, shredded zucchini, applesauce, and non-dairy milk to the bowl, and mix together. Be careful not to overmix.
- Spoon the batter into the muffin pan, filling the muffin cups ¾ of the way full. Bake at 350 degrees F for about 20 minutes, until muffin tops are golden brown.
- Repeat step 4 with remaining batter. Allow the muffins to cool for at least 15 minutes before removing from the pan.
Notes
Shred the zucchini before starting this recipe. You can also use shredded zucchini that has been frozen, just make sure to squeeze out the extra water.
Store leftover muffins in an airtight container. They should stay fresh for about 5 days.
These muffins can be frozen. Store in a freezer bag for up to three months.
Nutrition facts are for one muffin.
Nutrition
Calories: 141kcalCarbohydrates: 24gProtein: 2gFat: 4gSaturated Fat: 1gSodium: 134mgPotassium: 75mgFiber: 2gSugar: 12gVitamin A: 59IUVitamin C: 3mgCalcium: 31mgIron: 1mg
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