Go Back
+ servings
Print
buttered zucchini muffins

Vegan Zucchini Muffins.

You will love these classic zucchini muffins made without eggs and dairy. A light, fluffy, and delicious vegan breakfast recipe.

Course Dessert
Cuisine Dairy Free, vegan.
Keyword easy, fluffy
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18
Calories 141 kcal
Author Kelly Roenicke

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
  • 1 ½ cups grated zucchini squeeze out the excess liquid after shredding
  • cup unsweetened applesauce
  • ¾ cup non-dairy milk
  • ¼ cup canola oil

Instructions

  1. Preheat oven to 350 degrees. Line a muffin tin with paper liners
  2. Mix all the dry ingredients in a large bowl.
  3. Add the wet ingredients, including zucchini, being careful not to overmix.
  4. Fill muffin cups ¾ of the way full. Bake at 350 degrees for 20 minutes. Let cool then enjoy!

Recipe Notes

These muffins can be frozen. Store in a freezer bag for up to three months.

Nutrition facts are for one muffin.

Nutrition Facts
Vegan Zucchini Muffins.
Amount Per Serving
Calories 141 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 134mg6%
Potassium 75mg2%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 12g13%
Protein 2g4%
Vitamin A 59IU1%
Vitamin C 3mg4%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.