Vegan Eggless Zucchini Muffins

Moist and flavorful, my comforting eggless zucchini muffins are perfectly spiced and have the perfect walnut crunch. They are a must-try for anyone looking to enjoy a healthy vegan treat.

Author: Kim Grimmett

5 from 2 votes

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Prep Time 15

Cook Time 25

Total Time 40

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Vegan

Servings: 12

Ingredients

2 ⅓ cups All Purpose Flour (300 grams)
¼ cup Granulated Sugar (50 grams)
½ cup Light Brown Sugar (108 grams)
1 teaspoon Baking Powder
1 teaspoon Baking Soda
½ teaspoon Salt
1 ½ teaspoon Ground Cinnamon
2 pinches Ground Nutmeg
⅓ cup Neutral Oil (canola, sunflower, etc.)
¾ cup + 2 tablespoons Almond Milk (unsweetened)
1 tablespoon Apple Cider Vinegar or White Vinegar
1 teaspoon Vanilla Extract
1 cup Shredded Zucchini
½ cup Walnuts (chopped)

Instructions

Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners. You can also grease the pan and dust it with flour.
In a large bowl, sift together the all purpose flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the brown sugar and whisk until well combined.
In a separate bowl, mix together the oil, almond milk, apple cider vinegar, and vanilla extract.
Add the wet ingredients to the dry ingredients, stirring just until moistened. The batter should remain a little lumpy to prevent overmixing.
Fold in the shredded zucchini and chopped walnuts until evenly distributed.
Use an ice cream scoop or spoon to distribute the batter evenly among the muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Store the muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze them for up to 3 months.

Notes

Flour Measurement: For the most accurate results, use a kitchen scale to measure the flour. If you don’t have a scale, be sure to use the spoon and level method rather than scooping the flour directly with the measuring cup, which can compact the flour and result in dense muffins.
Baking: Oven temperatures can vary, so it's a good idea to check the muffins a few minutes before the timer goes off. They are done when a toothpick or cake tester inserted into the center comes out clean or with just a few crumbs attached
Adding Mix-Ins: Feel free to experiment with other add-ins like chocolate chips, dried cranberries, or a mix of different nuts and seeds for texture and flavor variety.

Nutrition

Keyword eggless zucchini muffins, vegan zucchini muffins

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