Description
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!
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons ground flax
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup almond milk
- 1/2 cup maple syrup
- 6 tablespoons avocado oil
- 8oz shredded zucchini (from 1 large or 2 small, about 2 cups)
- 2/3 cup chopped walnuts
Instructions
- Preheat oven to 375°F. Line a muffin pan with parchment paper cups.
- In a large bowl, combine the flax and almond milk. Stir and allow to sit for 5 minutes.
- Shred the zucchini and pat to remove excess moisture. No need to squeeze, just blot with paper towels.
- To the flax mixture, add the maple syrup and oil. Stir until smooth.
- Add the flour, baking powder, salt, and cinnamon. Stir until just mixed. Do not over stir.
- Fold in the shredded zucchini and chopped walnuts.
- Fill the grease muffin tins to 1/4”/6mm below the top.
- Bake for 25-30 minutes until a skewer inserted comes out clean.
- Allow to cool for at least 10 minutes before removing from muffin pan.
Notes
Best if consumed the same day but can be stored in a sealed container in the fridge for 2 days. Reheat in the oven before eating.
Do not allow the mixture to sit once the zucchini is incorporated, as the moisture will soak into the batter and make it too wet and heavy.