These vegan zucchini muffins are easy to make in one bowl with basic pantry staples. Naturally sweetened with maple syrup, these tasty muffins are the perfect breakfast or snack!

Vegan Zucchini Muffins
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Why I Love This Recipe

I’ve been keeping my fridge stocked with zucchini, making everything from vegan chocolate zucchini bread to pasta primavera. I love it when zucchini is in season because even if you don’t have a garden, it’s easy to find and really affordable! This is also a great way to hide some veggies in a lunchbox or afternoon snack. These muffins are made without any refined sugars and you can whip them up in just one bowl. You could customize this healthy muffin recipe with your favorite mix-ins. I used walnuts but it also works with dried cranberries, pecans, or even dark chocolate chips!

flax egg

How to Make a Flax Egg

This recipe uses flax egg, which is just ground flaxseed mixed with a little liquid. In this case, I combined it with almond milk. When making flax egg, be sure the flaxseed is ground. It should be the consistency of almond flour or sand. Whole flaxseed won’t work. You can substitute chia seed for the ground flaxseed, if that’s what you have on hand. 

healthy zucchini muffins

Ingredients & Substitutions

  • All-purpose flour- I used all-purpose flour for light, fluffy muffins but you can use whole wheat flour, if preferred. 
  • Baking powder- This acts as a leavening agent to help the muffins rise.
  • Ground flax- This is used as a binder in place of eggs in vegan baking. Chia seed is a great substitute.
  • Salt– A pinch of salt enhances flavor and balances sweetness.
  • Cinnamon- A little cinnamon adds warmth and flavor.
  • Almond milk-This is combined with the flax to help create moisture and bind the muffins together. You can use any other plant-based milk like oat milk, soy milk, or coconut milk.
  • Maple syrup- This adds sweetness to the muffins — you can substitute with honey, if not vegan. Be sure to use pure maple syrup and not pancake syrup.
  • Avocado oil– This adds moisture and richness to the muffins. Melted coconut oil or vegetable oil can be used.
  • Zucchini– Shredded zucchini adds moisture and texture to the muffins. Fresh zucchini is also a great way to add a nutritional boost to your snack!
  • Chopped walnuts- Chopped nuts add crunch and flavor. Pecans, almonds, or dried fruit like raisins or cranberries can be swapped for walnuts. If you want to make these muffins lower in calories, you can skip the walnuts. (This would reduce the calories by about 50 calories per muffin.)

Tips & Tricks

  • You could serve these easy vegan zucchini muffins plain or add a little nut butter on top for even more flavor! I love these with a smear of almond butter.
  • Be sure not to overmix the batter or you can end up with dense muffins. Once the flour is incorporated with the wet ingredients, stop stirring!

How to Make Vegan Zucchini Muffins