Look no further for a healthy snack! These zucchini muffins are moist and just oh so delicious you wont stop at just one. They freeze easily, so make a BIG batch!
![](https://www.veggiehomesteading.com/wp-content/uploads/2020/12/healthly-zucchini-vegan-muffins-495x1024.png)
Here’s what you will need:
- 2 ¼ cups gluten-free flour
- 1 cup of brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp salt
- 3 tbsp almond or peanut butter
- 1 smashed overripe banana
- 1 ½ cups shredded zucchini, very well-drained
- ¼ cup non-dairy milk
![](https://www.veggiehomesteading.com/wp-content/uploads/2020/12/healthy-Zucchini-Muffins-vegan-ingredients-683x1024.jpg)
Preheat oven in 400 degrees Fahrenheit. Line a 12 muffin pan with muffin tins, or use a non-stick muffin pan if you prefer to avoid using paper tins.
![](https://www.veggiehomesteading.com/wp-content/uploads/2020/12/mix-1-Zucchini-Muffins.jpg)
In a medium bowl mix all the dry ingredients (flour, sugar, baking powder, baking soda, cinnamon and salt).
Add the mashed banana, the almond butter, vanilla extract and non-dairy milk. Stir well to combine.
![](https://www.veggiehomesteading.com/wp-content/uploads/2020/12/mix-2-Zucchini-Muffins.jpg)
Add the shredded zucchini to the batter (be sure to squeeze excess moisture out of the zucchini first). Stir just until combined (a few lumps are ok!).
![](https://www.veggiehomesteading.com/wp-content/uploads/2020/12/spoon-into-cup-holders-Zucchini-Muffins.jpg)
Divide the batter evenly between the 12 muffin cups. Bake muffins for 15 to 20 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
![](https://www.veggiehomesteading.com/wp-content/uploads/2020/12/baked-Zucchini-Muffins.jpg)
Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.
![](https://www.veggiehomesteading.com/wp-content/uploads/2020/12/moist-Zucchini-Muffins.jpg)
![](https://www.veggiehomesteading.com/wp-content/uploads/2020/12/tea-time-Zucchini-Muffins-683x1024.jpg)
Healthy Vegan Zucchini Muffins
Ingredients
- 2 ¼ cups gluten-free flour
- 1 cup of brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp salt
- 3 tbsp almond or peanut butter
- 1 smashed overripe banana
- 1 ½ cups shredded zucchini very well-drained
- ¼ cup non-dairy milk
Instructions
- 1. Preheat oven in 400 degrees Fahrenheit. Line a 12 muffin pan with muffin tins, or use a non-stick muffin pan if you prefer to avoid using paper tins.
- 2. In a medium bowl mix all the dry ingredients (flour, sugar, baking powder, baking soda, cinnamon and salt).
- 3. Add the mashed banana, the almond butter, vanilla extract and non-dairy milk. Stir well to combine.
- 4. Add the shredded zucchini to the batter (be sure to squeeze excess moisture out of the zucchini first). Stir just until combined (a few lumps are ok!).
- 5. Divide the batter evenly between the 12 muffin cups. Bake muffins for 15 to 20 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- 6. Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.
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